Ingredients

• 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 halved
• 75g/2½oz redcurrant jelly
• 200ml/7fl oz clotted cream
• 200g/7oz strawberries
• mint sprigs
• to garnish (optional)

Directions

• 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.