Make the most of summer berries with this classic dessert from James Martin.
Heat the berries and sugar in a saucepan until boiling, reduce the heat and simmer for 2-3 minutes.
Blend half of the fruits in a blender and strain the purée through a sieve. Reserve the remaining fruit.
Stamp out four circles from four slices of the bread to fit the bottom of four small dariole moulds and set aside. Stamp out four larger circles for the top of the moulds and set aside. Cut the remaining bread into wide strips the same height as the moulds.
Lightly oil the inside of each mould and line with cling film.
Dip one side of the small bread circles into the purée and place, purée-side down, into the moulds. Repeat with the wide strips of bread and use them to line the sides of the mould, making sure that they overlap slightly.
Fill the moulds with the reserved fruit and a little of the purée and press the mixture down firmly.
Dip the larger circles of bread in the purée and use them to cover the tops of the moulds.
Chill the puddings in the fridge until ready to serve.
To serve, turn the puddings out onto serving plates and serve with a spoonful of clotted cream, if using.
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