Quick summer pudding

Put the sugar and water into a saucepan, bring to the boil and stir until the sugar is dissolved. Add the fruit, reserving some fruit for decorating. Let the fruit stand in the hot liquid so it can soften.

Line a 1 litre/2 pint pudding bowl with the sliced bread, cutting out a circle for the base and shaped squares for the sides. Spoon ½ the fruit into the bowl, then add a layer of bread over the fruit.

Add the remaining fruit and cover with a layer of bread. Weigh down the dish and refrigerate overnight to allow the juices to soak in.

Turn out the summer pudding onto a plate and decorate with the remaining fruit and mint.