Summer Berry & Basil Pudding Recipe

Ingredients

900g mixed berries, plus extra to garnish
15g basil, plus extra to garnish
3 tbsp caster sugar
8-10 slices of stale white bread, thinly sliced and crusts removed
Cream or soya cream, to serve (optional)

Prep: 30 mins + overnight chilling | Cook: 10 mins

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Method

1. Remove any leaves and stalks from the fruit. Cut any large strawberries in half or into quarters. Tumble the fruit into a large pan. Set aside.

2. Pick the leaves off the basil sprigs and add them to a food processor. Tip in the sugar. Blitz until combined.

3. Add the basil sugar to the fruit with 3 tbsp cold water. Set on a low heat and gently warm for 5-10 mins, until the fruit are very syrupy but haven't broken up too much. Set aside to cool a little.

4. Lightly oil a 1 ltr pudding bowl. Cut a circle out of a slice of bread and place it in the bottom of the basin. Line the sides of the basin with slices of bread, cutting them to fit and patching any holes. Press the bread together with your fingers. Make sure you keep a slice back to use to top the pudding.

5. Spoon the fruit and the syrup into the bread-lined basin. Cover the top of the pudding with more bread, sealing it completely. Place a plate on top, pressing down firmly. Place a couple of tins on top to weigh it down. Chill overnight.

6. When ready to serve, remove the tins, plate and covering cling film from the summer pudding. Place a large serving plate on top and flip the pudding over. Garnish the pudding with extra berries and basil leaves. Serve with double cream or soya cream. The pudding will keep for up to 3 days in the fridge.