One final comment before the recipe itself. My mother's method involves lining the pudding basin with the bread, spooning in the fruit and weighting it down overnight so that the juices seep through. They usually do, of course, but sometimes there are a few 'bald' patches. These can be covered up with reserved juice. This time round, I wanted to be sure of success, so I cheated. I dipped the bread briefly into the juices before lining the bowl. That way, they were instantly the 'right' colour. I felt like I was cheating. I felt a bit like a fraud. But it worked beautifully, of course. And if it works, then why does it matter?!
Approx 1.8 kg mixed summer berries (use any mix of raspberries, redcurrants, blackcurrants, blackberries, strawberries, tayberries, cherries etc...)
4. Ladle the juicy fruit into the pudding basin. I use a slotted spoon for this - you want some of the juice in the pudding but also some to keep aside to serve alongside the pud. Fill it right up to the top and pour some of the juice over the berries. Then cover the top of the pudding with another layer of bread.
5. Place a plate on top of the pudding basin and stand the whole thing on a larger plate (to catch any overflowing juices). Place a heavy weight on top of the plate - a can of baked beans works well. Chill in the fridge overnight. Pour the juices into a jug and chill.