Summer pudding made from soft fruits picked in the garden is a special treat. The summer pudding recipe can vary according to the fruit available.

Today the Bedfordshire Giant blackberries are at their best. The Tullamine raspberry variety are coming to the end of a very productive season, it is an excellent variety with a good taste. The Ben Lomond blackcurrants are very ripe and sweet.

A punnet of each of the soft fruits was simmered with three tablespoons of honey, until the fruit was cooked and the blackcurrants had burst.

A pudding basin was lined with good bread, and the basin was filled with the cooked berries. A layer of bread was placed on the top, and the remaining juice poured over.

The pudding has to be pressed down, so a saucer was placed on the top and a heavy weight (jar of mincemeat!) was put on top. This was then left in a cold place for a couple of hours. It should be 24hrs., but it is difficult to resist!

To serve, the bowl is inverted over a plate, so that the moulded summer pudding drops out. Serve with cream.