I have never acquired a taste for slimy juice-soaked bread and certainly can’t be bothered to go to the trouble of making a classic summer pudding to achieve it! This is so much prettier and is ready in 10 minutes.

Ingredients - serves 6

600g mixed berries - some small strawberries (or larger ones quartered), raspberries, blackcurrants and redcurrants
30g butter
2-3 tbsp caster sugar
6 thick slices all-butter brioche

double cream or clotted to serve

Method

1 Relieve the fruit of any stalks, leaves and the like. Melt butter and sugar together in a large frying pan, stirring with a wooden spoon as you go, until it’s foaming. Throw in all the fruit and cook briefly over medium heat, moving it all around gently until the juices are beginning to be released. Don’t over-do it, remove from heat well before the fruit collapses and the colours are lost. Set aside and it will cool to warm while you deal with the brioche.

2 Toast brioche slices to golden brown, spoon fruit and juice over. Serve immediately with cream.