Method

• Line a 2lb pudding mould with clingfilm.
• In a pan, heat 200g of berries with the orange juice, zest, water, vanilla and sugar.
• Cook until the berries are soft and set aside.
• Remove the crusts from the bread and place one slice on the bottom and line the sides with 6 slices remembering to overlap them.
• Mix the remaining berries with the compote and spoon this into the centre of the pudding, pressing down and making sure to add all the liquid.
• Place another slice of bread on top and cover with the overhanging clingfilm and gently press down.
• Place in the fridge overnight.
• Serve with fresh berries and whipped cream