Very summery summer pudding recipe
 Pimm’s and mint upgrade this traditional pudding of bread soaked in a fruity, sweet syrup. Use frozen berries if you can’t find fresh. Equipment: You will need a 2 litre pudding basin 500g/1lb 2oz strawberries, hulled and quartered500g/1lb 2oz raspberries175g/6oz caster sugar250ml/9fl oz Pimm’s1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally1 tbsp finely chopped fresh mint 500g/1lb 2oz strawberries, hulled and quartered 500g/1lb 2oz raspberries 175g/6oz caster sugar 250ml/9fl oz Pimm’s 1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally 1 tbsp finely chopped fresh mint 250g/9oz strawberries, hulled and halved75g/2½oz redcurrant jelly 250g/9oz strawberries, hulled and halved 75g/2½oz redcurrant jelly 200ml/7fl oz clotted cream 200g/7oz strawberriesmint sprigs, to garnish (optional) 200ml/7fl oz clotted cream 200g/7oz strawberries mint sprigs, to garnish (optional) Method Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside.Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight.Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed.Turn the pudding on to a serving plate and brush with the syrup. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside. Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside. Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight. Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight. Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed. Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed. Turn the pudding on to a serving plate and brush with the syrup. Turn the pudding on to a serving plate and brush with the syrup. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using. To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using.