Summer pudding with raspberries and red currants

Gently rinse and drain the raspberries and currants, then put them in a saucepan. Add the sugar and all 50 g of water. Heat over medium heat, stirring carefully, until the sugar dissolves and the fruit releases its juice. Once the liquid starts to bubble gently, cover, reduce the heat and simmer gently for 3–4 minutes. The whole heating stage will take about 10 minutes. The fruit should soften but should not turn into a thick jam. Leave to cool for about 30 minutes; do not strain anything.

Line a pudding basin or bowl holding about 1.2 liters with plastic wrap, leaving an overhang. Cut a piece of bread to fit the bottom, strips for the sides and pieces to close the top later. Keep all the offcuts. Pour some juice from the saucepan into a shallow bowl. Briefly dip one side of each bread slice into the juice, then arrange it with the colored side against the plastic wrap, covering the bottom and sides closely. Fill small gaps with offcuts; the bread should be moist without falling apart in your hands.

Transfer all the fruit, including the pulp and seeds, into the shell. Pour in enough juice to moisten the bread, leaving room for the bread lid. Wait a few minutes and gently level the filling. Keep the remaining juice, including any in the dipping bowl, in a covered container without straining it; you will need it to finish and serve the dessert.

Lightly moisten the remaining bread pieces with juice and arrange them over the fruit to close the dessert. Use every reserved offcut to cover and seal the shell. Fold over the overhanging plastic wrap, place a small plate that fits inside the bowl on top and set a weight securely on it, such as an unopened can of food. The pressure should be even, without squeezing juice out of the bowl.

Refrigerate the weighted pudding for 12 hours. Refrigerate the covered container of remaining juice separately. During this time, the bread will soak up the juice, take on its color and join with the fruit to form a dessert that can be sliced into portions.

Remove the weight and plate, then unfold the plastic wrap from the top. Place a wide serving plate over the bowl, hold both dishes together and turn them over in one firm movement. Lift off the bowl and carefully peel away the plastic wrap. If any pale patches remain, brush them with the reserved juice so that the entire shell is evenly red.

Cut the pudding into six wedges. Divide all the remaining juice, including any pulp, among the portions, pouring it over the dessert or serving it alongside. Serve chilled. Keep any leftovers covered in the refrigerator for up to 2 days; the bread will become softer over time.