- 500g/1lb 2oz strawberries, hulled and quartered
- 500g/1lb 2oz raspberries
- 175g/6oz caster sugar
- 250ml/9fl oz Pimm’s
- 1 large white sandwich loaf, crusts removed and cut into 16 slices then halved diagonally
- 1 tbsp finely chopped fresh mint
- 250g/9oz strawberries, hulled and halved
- 75g/2½oz redcurrant jelly
- 200ml/7fl oz clotted cream
- 200g/7oz strawberries
- mint sprigs, to garnish (optional)
- Put the berries, sugar and Pimm’s in a medium saucepan and bring to a gentle simmer, stirring occasionally until the sugar dissolves. Cook for 2 minutes, then remove the pan from the heat and set aside to cool. Strain the berries over a large bowl, reserve the syrup and set the berries aside.
- Brush one side of each bread piece with the syrup. Position 24 of the bread slices, syrup-side down, around the base and sides of the pudding basin, overlapping as you go. Set aside the remaining 8 slices of bread.
- Stir the mint through the reserved berry mixture and spoon into the basin. Arrange the reserved bread slices on top and cover with cling film. Place a small plate on top of the pudding, weigh down with tins or other weights, and refrigerate overnight.
- Place the remaining syrup, strawberries and redcurrant jelly in a small saucepan. Bring to the boil and simmer, uncovered, for 5 minutes, or until the syrup has thickened slightly. Allow to cool and refrigerate until needed.
- Turn the pudding on to a serving plate and brush with the syrup.
- To serve, cut the pudding into thick wedges and serve with the remaining syrup, the clotted cream, extra fresh berries and a sprig of mint, if using.