60ml Meridian date syrup
60ml rice bran syrup
750g mixed red berries (if using strawberries, hull and quarter them)
6 slices of day-old white bread
Mint, to serve
Gently heat the syrups in a large saucepan then tip in the red fruit (if using strawberries, don’t heat them, just add them in when you build the pudding) and stir to coat in syrup. Cook gently for 5–8 minutes until the mixture is juicy but the fruit is still intact.
Put a large sieve over a bowl and tip the fruit in so the juices drain through. Prepare the bread by cutting off the crusts. Keep one slice whole and cut the others in half diagonally. Line a one litre pudding bowl with cling film leaving a long overhang. Dip the whole piece of bread into the fruit juice just to coat it and lay it in the bottom of your bowl. Dip seven triangles and use them to line the sides of the bowl, overlapping slightly so they fit snuggly together.
Fill the bowl with fruit (adding in strawberries as you go) and top with the remaining pieces of bread, dipped in juice. Keep any remaining juice to serve. Gather the cling film tightly over the top and set a side plate on top with a weight to press everything together. Chill in the fridge overnight.
When ready to serve, remove the weight and plate and unwrap the cling film. Put your serving plate on top of the bowl and upturn the pudding onto your serving plate. Gently pull the cling film to loosen and release the pudding from its bowl discarding the cling film. Pour over the remaining juices and add a sprig or two of mint and serve.