Summer pudding

Double line a pudding basin/bowl with clingfilm, leaving an overhang on the sides. Prep the fruit: trim any leaves, tear open the cherries to remove the stones, and halve or quarter the strawberries depending on the size. Combine the fruit in a large pan and cover with the sugar. Add 2-3 tbsp of water, then bring to a gentle bubble and cook for 5 mins until the juices start to release. Gently stir in the vanilla and orange zest – you want the fruit to stay mostly in shape. Carefully transfer the mixture to a sieve and catch the juices in a large bowl.

Cut the crusts off the bread, then cut a circle about the same size as the bottom of the bowl from one slice. Cut the rest in half so you have triangles. Dip one side of the circle slice into the juices, then put juice-side down in the bottom of the bowl. Take a triangular piece and, again, dip one side into the juices before using to line the bowl, juice-side down. Continue until the bowl is completely covered with no gaps – remember you’ll need a few pieces to cover the top.

Spoon the fruit into the bread, pressing down gently. Cover with the remaining bread to seal the pudding.

Use the clingfilm to completely cover the pudding, then top with a small plate. Put in the fridge and put any tins/jars you may have on top of the plate to help weigh it down. Chill overnight before serving.

Unwrap the top of the clingfilm before inverting the pudding onto a serving plate. Serve in slices along with extra berries, the reserved juice for drizzling and some crème fraîche, whipped cream or ice cream on the side.