400g fresh or frozen boysenberries
130g fresh or frozen blackcurrants (I used Viberi brand)
100g (approx ½ cup) sugar
grated zest of 1 lemon
juice of ½ lemon
½ teaspoon vanilla paste
3 tablespoons gin (optional)
1 loaf good white bread (approx 8 slices), a few days old

One of the highlights of British cooking is the thrifty yet joyous summer pudding using ripe berries and stale bread. Traditionally made with raspberries and redcurrants, here I’ve used a mix of boysenberries and blackcurrants. The latter are essential, I think, for a tart edge but you can use any berry in the mix. I used a two-day old ciabatta loaf patching any large holes, but any good white loaf will work (leftover panettone or brioche would work well here, too).

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1.Reserve 1 cup of the boysenberries and set aside.
2.Put the remaining boysenberries and the blackcurrants in a pan with the sugar, lemon zest and juice and vanilla paste.
3.Allow to sit for 15 minutes to get the juices to run.
4.Heat gently to bring to a simmer, then cook for 2-3 minutes.
5.Add the gin (if using) and remaining berries and set aside.
6.Line a pudding bowl with plastic wrap allowing some overhang.
7.Slice the bread thinly and remove the crusts.
8.Cut a round to fit the base of the bowl and a larger round for the top (you can patch together smaller slices if necessary).
9.Press the smaller round into the bottom of the bowl and cut the remaining pieces of bread to line the sides, fitting the bread pieces together without leaving any gaps.
10.Spoon the berries into the bowl along with half the berry juice, put on the top round of bread and fold over the plastic wrap.
11.Put a small plate on top, then weigh it down with cans or a small, heavy saucepan and refrigerate overnight (it can pay to put this on a tray to catch any liquid).
12.When ready to serve, remove the weights and the plate. Peel back the plastic wrap from the top of the pudding.
13.Choose a serving dish with a lip to catch the juices and put it over the bowl. Quickly and decisively flip the bowl and serving dish, then carefully remove the bowl and the plastic wrap.
14.Drizzle over the remaining berry juices.
15.Cut into slices and serve with cream, mascarpone or yoghurt.

Recipes & food styling Ginny Grant / Photography Aaron McLean /  Styling Jo Bridgeford