Summer pudding is much easier to make than you think, and the perfect fruity dessert for a lazy Sunday afternoon.

What you’ll need:

1. 750g mixed summer fruit
2. 185g caster sugar
3. 1 medium white bread loaf, slightly stale
4. 2 tbsp blackcurrent cordial

What you’ll need to do:

1. Place the fruit in a pan, pour the sugar over the fruit and stir gently to mix together.
2.  Place the pan over a moderate heat and bring gently up to the boil.
3.  Cut the bread into thin slices and remove the crusts.
4.  Simmer the juices for about 2-3 minutes, then turn off the heat and stir in the blackcurrant cordial.
5.  Cut a round out of one slice of bread to fit the bottom of your bowl, then cut the remaining slices into triangular wedges.
6.  Dip one side of the bread circle into the juices in the pan containing the fruit, then place the circle in the bottom of the pudding basin, juice-side down. Do the same with the bread triangles.
7.  Spoon all of the fruit and its juices into the pudding basin. Cover the top of the fruit with more wedges of bread.
8.  Find a saucer that fits neatly inside the bowl. Place it on top to cover the upper layer of bread, then weigh the saucer down with weights – bags of rice, tins of baked beans, or whatever comes to hand. Let it cool, then place in the fridge overnight.
9.  The next day, remove the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate, before turning the pudding out. Voila!