Blackberries, raspberries, pomegranate jewels, blueberries, sugar, bread
Preparation: 10 minutes (+4 hours)
A summer berry pudding is the kind of traditional English dessert that everyone knows how to make, but it's fallen somewhat out of fashion. Goodness knows why because it's so quick and simple to prepare and absolutely delicious. I prefer mine to look marbled with juice rather than saturated with it because it's prettier, but this is entirely your call.
1) Add the berries to a milk pan with a tablespoon of sugar and 3 tablespoons of water. Stir through for about 5 minutes until the sugar has dissolved and you are left with mostly intact berries, and a sweet fruit juice. Take off the heat and set aside.
2) Cut the crusts from slices of bread and dip into the juice from the pan. Then line your pudding bowl with bread, assembling a square piece at the bottom, triangles at the sides and a circle set aside for the top. Press the bread firmly together so that it forms a solid case. I like to line my timbale cases with cling film first to make it easier to slide the pudding out, but I've never had one stick yet so this is again, your call.
3) Slice the pomegranate in half and hold over a bowl, fruit side down. Bang sharply with a wooden spoon to release the jewels. Alternatively, if the pomegranate is very ripe, it's sometimes as quick to just break it in half and peel off the membrane.
4) Stir the pomegranate jewels into the pan of fruit and spoon into the bread cases, pressing down firmly. Add the circle of bread to the top, then close the cling film up and press a saucer onto the top of the pudding bowl. Refrigerate for 4 hours, then open the cling film, put back on the saucer and turn the pudding out.