1 cup caster sugar
½ cup water
1 x 250g punnet strawberries, hulled, halved
2 x 125g punnets blueberries
2 x 125g punnets raspberries
1 x 125g punnet blackberries (if available – otherwise used frozen, thawed)
1 tsp vanilla extract
1 tsp ground cinnamon
10 slices of thick white bread, crusts removed
Extra berries of choice, vanilla bean ice cream and mint sprigs, to serve
In a medium saucepan, add the sugar, water and strawberries over medium heat for 3 to 4 minutes, stirring constantly until slightly softened and a syrup forms.
Add blueberries and cook for one minute. Stir through raspberries, blackberries, vanilla and cinnamon and remove from heat immediately. Set aside to cool completely.
Meanwhile, line a lightly oiled 23cm x 12.5cm x 7cm loaf tin with glad wrap, leaving an overhang of 15cm on all sides.
Use two to three slices of bread to line the base of the loaf tin, trimming to fit, with pieces slightly overlapping. Press down into the tin so it glues together.
Cut the remaining slices into thick fingers (two to three from each slice) to line sides, placing them side by side, slightly overlapping.
Spoon the fruit into the bread-lined tin, packing it tightly.
Cut the remaining slices of bread to fit on top of the fruit, then bring the glad wrap up over the bread and loosely seal. Weigh the top of the pudding down evenly with cans or anything heavy.
Place the pudding in the refrigerator overnight.
Use glad wrap to turn pudding out onto a serving plate. Serve with extra berries, remaining syrup, vanilla bean ice cream and mint sprigs.