Summer pudding with clotted and ice cream

Method

1. Place the raspberries, strawberries, blackberries and redcurrants in a saucepan. Add the caster sugar and orange juice. Bring to the boil, cover and simmer for 4 minutes.

2. Sieve the mixture, separating the juice and the fruit.

3. Roll out the bread gently with a rolling pin. Dip the bread slices into the berry juice and line a bowl with the bread.

4. Fill the bread-lined bowl with the fruit and cover with a 'lid' made from juice-dipped bread. Cover with cling film and press with a weight. Refrigerate for 24 hours.

5. Heat the remaining juice in a pan and reduce by half to make a syrup. Cool and chill.

6. Turn out the summer pudding onto a serving plate and pour over the syrup. Decorate with a sprig of mint and serve with clotted cream and vanilla ice cream.

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Ingredients

450g raspberries, strawberries, blackberries, redcurrants
115g-150g caster sugar
juice of 1 orange
8 fine slices of white bread
clotted cream, to serve
vanilla ice cream, to serve

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