1. Prepare the Gooseberries by cutting any rough tops off, give them a wash and then pop in the pan with a splash of water and the sugar, slowly bring up to temperature and simmer lightly until the Gooseberries are soft but not mushy, put to one side.

2. Wash and add your Raspberries and Blackcurrants then add to the hot Gooseberries.

3. Trim the crusts of your bread. slice and line your pudding mould’s/bowl not forgetting to leave some for the top.

4. Fill the mould’s up with the mix sealing the lids with more bread, weigh down and cool in the fridge overnight

5. Whisk up your cream and add a little Elderflower Cordial to make your serving cream.

Tip: You can use any berries you get your hands on or can forage for this recipe. If your our of cordial try cinnamon or vanilla