This dessert is the perfect way to use up any leftover berries you might have languishing in the fridge. You can use pretty much any combo of summer berries, so don't be afraid to mix up the fruit quantities listed below.

 

Step 1: Preparing the Berries

Rinse the berries and remove any stalks and the strawberry hulls. Cut the strawberries to match the size of the other berries.

Mix the berries, sugar and Chamborg together in a large mixing bowl. Transfer to a large saucepan or skillet and cook over a medium heat for 5 minutes until the sugar has dissolved and the berries have plumped and released their juices. Stir occasionally, but be careful not to stew the fruit. Remove from the heat and cool.

Strain the fruit through a large sieve, collecting the juices in a bowl underneath. Stand until the juice stops running. Refrigerate the fruit and juice separately until required.

 

Step 2: Making the Pudding

Line a 10cm x 20cm loaf tin with a generous amount of cling film.

Brush the bread slices with the berry juice. Line the sides of the tin with a single layer of the bread slices, making sure there are no holes or gaps. The bread slices should overlap slightly and come right up the sides of the tin so there is a little excess hanging over the top.  Spoon a layer of cooked berries into the tin and place another layer of brushed bread on top of that. Repeat this process until you have built up three layers of berries.

Finish the pudding off by topping the last layer of berries with bread then fold over the excess bread that is protruding above the sides. Likewise, the overhanging cling film can be folded over to cover the pudding. Finally press the pudding with a heavy weight, using a flat object that covers the top of the tin. Refrigerate overnight.

 

Step 3: Runny Custard

Place the cream and vanilla in a medium-sized saucepan and heat until simmering. Remove from the heat.

In a bowl, whisk your egg yolks with the sugar until creamy and pale. Slowly pour the hot cream into the yolk mixture while whisking continuously until all is incorporated. Pour the mixture back into the saucepan and place on a low heat.  Take a wooden spoon and stir continuously until the custard begins to thicken slightly, enough to coat the back of the spoon.  Remove immediately and strain through a sieve.  Once cool, store in the refrigerator until required.

 

Step 4: Serving

Remove the bread pudding from the tin and gently slice portions with a sharp and clean knife. Serve on chilled plates with a dollop of softly whipped cream and a healthy pour of runny custard.

 

 

Photography by Kieran Scott