Pimm's and Mint Summer Pudding

Wash and hull the mixed berries, halving any particularly large strawberries to ensure even sizing. Leave delicate fruits like raspberries and blackberries whole.

Place the prepared berries, caster sugar, and lemon juice into a saucepan. Heat gently over medium heat for 3 to 5 minutes until the juices begin to run and the fruit slightly softens, reaching approximately 85°C/185°F.

Remove the saucepan from the heat. Stir in the Pimm's No. 1 and the finely chopped mint leaves, folding gently to ensure they are evenly distributed without crushing the remaining whole berries.

Set a fine mesh sieve over a wide mixing bowl and gently pour the berry mixture through. Allow the juices to drain completely for a few minutes. Reserve both the drained berries and the collected crimson juice.

Cut a circle of bread to fit the bottom of your 1-liter pudding basin, then cut the remaining slices into wide wedges or thick rectangles. Dip one side of each bread piece into the reserved berry juice and line the inside of the basin, overlapping the edges slightly and pressing down to seal any gaps.

Spoon the drained berries into the bread-lined basin, pressing down gently to pack them tightly and eliminate air pockets. Drizzle 2 tablespoons of juice over the fruit, reserving the remainder of the juice in a sealed container in the refrigerator.

Cover the top of the berries completely with the remaining pieces of bread to seal the pudding. Place a small plate directly on top of the bread layer, weigh it down evenly with heavy cans, and refrigerate overnight.

Remove the weights and plate. Carefully run a thin knife around the inside edge of the basin. Place a flat serving plate on top and invert in one swift motion to turn out the pudding. Generously brush any pale, unsoaked spots on the bread with the reserved berry juice before serving.