Simple summer pudding

Defrost the berries. Combine 950g berries and 5-6 tbsp jam in a large pan and simmer for 2 minutes, until juicy. Strain the fruit over a large jug. Set aside 150ml juice for serving and keep the rest (about 200ml).

Using 5 bread slices (crusts removed), line a 1.2L basin. Fill with the fruit and 200ml juice. Cover with 2 bread slices, trimmed to fit, and a sheet of baking parchment. Weigh it down with a snug-fitting saucer or plate and a couple of cans. Chill overnight.

Turn onto a serving plate, then brush with some reserved juice to fill in any pale patches. Decorate with the remaining 50g berries, and serve with the cream and remaining juice.