We have had a fantastic crop of currants this year. Red, black and white. Red and black ones are perfect in a summer pudding and it tastes of summer. It's pretty easy to make.
Line a bowl with stale, crustless, white bread, cutting triangular pieces to fill the cracks and semi circles for the lid.
In a saucepan, slowly bring to simmer about 3lbs of mixed berries including strawberries, blackberries, currants and raspberries. When hot, sprinkle with about 6oz of golden caster sugar and cook for a further few minutes to melt sugar, stirring a bit, not much, preserving the shape of the fruit. Sieve the fruit and keep the juice.
Fill the bread lined bowl with the fruit and cover with the bread lid.
Reduce the remaining juice a bit, boiling for a few minutes until it's a thicker. Pour a little over the lid to give it colour. I keep the remaining for serving or covering any lighter spots that appear after turning the pudding out.
Cover the pudding with cling film and then a plate. Then weight it all down as heavily as you can, I use a doorstop.
Put the whole thing into the refridgerator and leave it for at least 6 hours, 12 or 24 is much better.
An hour or so before serving turn the pudding out onto a dish that will hold a bit of juice and then pour over some extra juice to cover lighter spots. Top the pudding with some extra berries and a spring of mint and there it is.