Recipe: Summer pudding

Ingredients

A couple of handfuls of mixed summer fruit
Berries, fresh or frozen
Caster sugar
Five medium- cut slices of bread, a few days old with the crusts removed
Vanilla ice cream
Four fresh mint leaves, shredded

Method

First place the berries and some sugar into a pan and bring to the boil.
Remove from the heat, adjust the sugar content if required, add the mint.
Allow to cool in a bowl and drain of the resulting coulis into a seperate bowl.
Rub cooking oil on to the moulds then line with cling film.
Cut each slice of bread in half, resulting in ten pieces.
From two of them cut two discs the same size as the bottom of the moulds.
Place the two discs into the coulis for a few minutes, ensuring they are well saturated, place the discs into the moulds.
Soak the remaining bread, using four per mould, line each mould by using two around the inside of each circumference and then two more standing vertically over the seams of the first two.
Fill each mould with the berries, fold over the bread to cover, then fold over the cling film.
Place the puddings in the fridge and chill over night.
Keep the coulis also for the next day to serve with the puddings
To serve, remove the pudding from the moulds, place on a serving dish and pour over coulis, top with thick whipped cream.