Elderflower, strawberry, blueberry and cherry summer pudding

Raspberries and redcurrants aren’t in season until later in the summer, but I can never wait for them to make my first summer pudding. Elderflower cordial does vary in strength – I use Bottlegreen, which is quite intense. Requires a day’s chilling time Overview 20 mins 15 mins 6 Ingredients - 1kg mixture of hulled strawberries, blueberries and stoned cherries (prepared weight) - 2 tbsp caster sugar - 6 tbsp elderflower cordial - 275g sliced white bread, crusts removed (prepared weight) Method Put 1kg mixture of strawberries (hulled and halved), blueberries and stoned cherries into a pan. Add 2 tbsp caster sugar and 3 tbsp of the elderflower cordial. Set over a medium heat and cook for about 4 minutes, stirring every so often. The juices from the fruit will start to flow and the fruit will become soft. Set a sieve over a saucepan and tip the fruit and juice into it. Transfer the fruit to a bowl to cool and put the saucepan of juice over a medium heat. Bring to the boil then simmer the juice until reduced by about half. You should have a slightly syrupy mixture. Add 2 tbsp of the elderflower cordial to this and let it cool. Cut out a circle from one slice of the 275g crustless white bread to fit in the base of a 1-litre pudding bowl. Cut the rest of the bread slices into fingers about the width of a fish finger. Briefly dip the circle of bread into the juice, lifting it out before it’s too soggy, and lay in the base of the pudding bowl. Do the same with the bread fingers to line the sides. Where there are gaps, cut the bread to fit the space. Reserve any leftover juice. Add the remaining 1 tbsp elderflower cordial to the fruit. Spoon the fruit into the pudding bowl and use dipped bread fingers to cover the fruit. Put a saucer that will fit just inside the pudding basin on top and weigh it down with books or tins. Put in the fridge and leave for a day. Turn the pudding out by putting it on a plate and giving it a good shake. Serve it with any remaining syrupy juices.