Serves 4-6

- 400g raspberries

- 800g strawberries, hulled, and halved if large

- 600g blackcurrants or redcurrants, stringed

-300g caster sugar

- Juice of ½ lemon

- 150ml white wine

- 300ml water

- 12 slices of thick-cut white bread

- Fresh Jersey double cream, to serve

Put half of the fruit in a large saucepan with the sugar, lemon juice, wine and water. Bring to a gentle simmer and cook for about 5 minutes until softened, stirring occasionally. Using a slotted spoon, lift out the fruit into a sieve. Strain any liquid back into the saucepan, and put the strained fruit in a bowl on one side. Return the pan to the heat and boil the liquid for 20-25 minutes until syrupy.

Strain and reserve 200ml of the fruit syrup. Tip the cooked fruit back into the saucepan. Allow it to cool. Stir in the remaining raw fruit (I like a mixture of cooked and not-cooked for better flavour and texture).

Line a 1.8-litre pudding basin with 2 large sheets of overlapping clingfilm (its edges should hang over the top of the basin so that they can enclose the pudding). Cut the crusts off the bread and cut each slice into 2 large rectangles. Using a pastry brush, thoroughly paint 1 side of each rectangle with the reserved syrup. Cut and paint a circle that fits the bottom of the basin.

Put this in the basin with the red side facing the clingfilm. Arrange the bread all the way around the inside of the basin, overlapping slightly where the joins meet, with the painted side always facing the clingfilm. Spoon the fruit into the basin and top neatly with the remaining painted slices of bread, cutting to fit as necessary. Cover with the overhanging pieces of clingfilm and place a side plate holding a heavy weight on top to press it down. Put in the fridge and leave overnight.

When ready to serve, remove the weight and side plate, open the clingfilm and invert the pudding onto a serving plate. Remove the clingfilm. Should there be any syrup left, using a pastry brush, daub any pale patches with it. Serve the pudding with cream.

Extracted and adapted from What to Eat Now — More Please! by Valentine Warner, published tomorrow (Mitchell Beazley £20). Buy it for £16 (inc p&p) through The Sunday Times Booksfirst on 0845 271 2135 or at timesonline.co.uk/booksfirst.

The new series of What to Eat Now starts tomorrow on BBC2 at 8.30pm

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