Ingredients
450g/llb cherries, pre-stoning weight
225g/8oz lychees stoned, rough chopped
4 white nectarines and 2 peaches, or any combination thereof, plunged into boiling water for 30 seconds, skinned, then cut into about 6 slices per half
125g/4oz vanilla sugar
thick white sliced day-old bread, the crusts removed

Method
1. Start the night before. Stone the cherries, and throw them into a heavy-bottomed pan with the nectarines and peaches. Strew over the sugar, turn the fruit gently, then let it bleed over a gentle heat until the juices run. About two to three minutes. The fruit should not begin to collapse or cook. Remove from the heat. Test the juice for sweetness, you may need a little more sugar, but do not over sweeten.
2. Line the bowl with the bread, fitting it tight as slates on a roof to prevent leaks.
3. Spoon in the fruit, leaving the pink juices that collect at the bottom. Pour them into a jug to be kept for later.
4. Cover with a layer of bread cut out to fit exactly, then fit a plate inside the top of the bowl, and put some weights on it to press the fruit down. Refrigerate over night.
5. Take the pudding out an hour before you want to eat it. Just before serving, turn it out on to a large plate, and pour over the peachy juices.