Summer pudding to serve 6.
7-8 medium slices of white bread.
Lightly butter a 850ml pudding basin and line with bread slices, crusts removed.
Melt sugar with the fruit for a few minutes until the juices start to run then pour into the pudding basin and cover the top with bread slices. (I reserve some of the fruit and juice to pour over the inverted pudding before serving.)
Put a weighted saucer on top and leave in fridge overnight.
Invert into a dish to serve, and eat with thick cream or ice cream.