Method

Place the fruit in a large saucepan, add the sugar and 200ml water.

Cook gently to allow sugar to dissolve and to release fruit juices. Do not overcook the fruit, 10 mins should be enough.

Cut the crusts off the bread and line a 1.5l pudding basin. Start with one piece for the base then line the sides, reserving 2 slices for the lid.

Ladle the hot fruit into the bread lined bowl. Then pour in the remaining juice. Don't worry if there appears to be too much juice all will be absorbed.

Place the remaining slices of bread on the fruit.

Place a piece of cling film over the bread to protect it from the next stage.

Place a small plate or saucer on the top of the basin, then place heavy weights on the plate. This maybe done gradually if there is a lot of juice spilling over the edge of the bowl.

Stand the bowl on a plate and refrigerate overnight. Increasing the weight on top if necessary.

When required, remove all the weights, plate and clingfilm from the top of the basin. Ensuring you have a big plate or serving dish.

Loosen the sides of the pudding, place the serving dish over the top of the basin and invert. With a bit of jiggling the pudding will turn out.

Serve with cream or crème anglaise.