Pimms and elderflower summer pudding

Summer pudding is one of my all-time favourite desserts. Soggy bread shouldn't be a good thing, but this fruit filled pud transforms the bread into a silky cake-like texture! It's really easy to make just using a frozen packet of mixed summer fruits. Once I've put it in the fridge to chill over night, I am desperate for it to be ready. And once it's had its first outing as a dessert, it makes an amazing breakfast! I've added a splash or two of elderflower and Pimms, but it is perfectly good without. I made a Pimms and orange syllabub to go with it, which complements the silky, cloud-like texture beautifully. 

Ingredients

500g summer fruits

150g golden caster sugar

2 tbsp Pimms

2 tbsp elderflower cordial

8 slices day-old white bread

Method

1. Place fruit, sugar, Pimms and elderflower cordial in a medium saucepan over a medium heat and stir gently for 3-4 minutes until the sugar has dissolved.
2. Put a sieve over a bowl and strain the juice.
3. Line a small pudding basin with cling film.
4. Cut the crusts off the bread and cut 3 of the pieces diagonally in half.
5. Dip the bread into the juice for a few seconds to coat and press into the basin. Start with a whole piece at the bottom, then overlap the remaining whole pieces around the sides of the basin.
6. Spoon in the fruit and pour over a couple of spoonfuls of the juice.
7. Dip the bread triangles in the reserved juice and place on top of the fruit and bread sides, overlapping and pressing together until the pudding is covered.
8. Reserve any leftover juice for later.
9. Place another piece of clingfilm over the top and seal with any overhanging clingfilm from the lining.
10. Place a small plate on top, place in the fridge and weigh it down with a couple of tin cans.  Chill for 6 hours or overnight.
11. To serve, remove the top layer of clingfilm, then put a serving plate upside-down on top and flip over. Remove the clingfilm lining and drizzle with leftover juice.