Do you always have leftover stale bread? This is a great way of using leftover bread in this gorgeous mixed berry summer pudding. We have garnished it with flaming berries, inspired by an awesome cocktail, which gives the dessert a delicious orangey kick. Make it the day ahead and serve as the centre piece at a family event.
Wash the berries and let them drain in a sieve. Put the sugar in a pan with a splash of water and heat to a simmer.
Add most of the berries (save a few to decorate with) and let them bubble for 3-4 minutes to leach their juices and begin to soften. You still want whole berries where possible though. Pour the hot berry mix through a sieve so that the juices drain into a bowl.
Cut the crusts off of the slices of bread then cut the corners off of one slice, halve 4 slices so that the halves are ‘skew-whiff’ (slightly wider at the top than bottom) and quarter the final two slices into triangles.
Line a 750ml pudding basin or any bowl you like with Clingfilm, leaving plenty hanging outside of the bowl... you might need two sheets. Dunk the largest slice of bread into the berry juice for a few seconds then press into the bottom of the bowl, red side down.
Repeat the same with the wonky rectangles and use to line the sides, overlapping each slice slightly.
Spoon all of the berries into the bowl and top with the triangles of bread, again soaked in the berry juice. Fold the Clingfilm over the top and push down to compress the berries. Put a heavy weight on top, a couple of tins of food is good and store in the fridge overnight.
Splash over the shot of Cointreau over a handful of fresh berries on a plate and set light to the alcohol.
Turn the pudding out onto a serving plate, one that will catch the juices when you cut it open, and garnish with the alcohol charred berries. Serve with cream. Serves 6