(click on the text to highlight each stage):

1. Remove the black currants and redcurrants from their stems and wash. Put in a large saucepan with the raspberries and some of the sugar and a splash of water.
2. Heat on low until the fruit is simmering, gently simmer for 4-5 minutes, until the berries start to burst, then take off the heat.
3. Cut the crusts off the sliced bread. Cut a circle the same size as the base of the bowl out of 1 of the slices and place in the bottom of the pudding bowl. Cut the rest of the slices into 3 and use them to line the sides of the bowl, ensuring there are no gaps. Save a few of the slices for the lid.
4. Pour the fruit into the basin, reserving some of the juices. Top with the saved slices.
5. Place a small plate on top of the pudding, it should fit just inside the rim of the bowl, and place a weight on top. Some of the juices may escape, so place the bowl on a tray to catch it.
6. Chill in the fridge overnight.
7. To serve, carefully slide a knife around the edge of the pudding and turn onto a plate. Use the reserve juices to brush any patches where the juices haven’t soaked through.
8. Serve with double cream.