Short easy recipe sieve or puree raspberries mixed with a little water and icing sugar and coat a bowl of strawberries with this tastes really fruity.

Raspberries with Yoghurt and Brown sugar

• 1lb raspberries
• 10 fl oz double cream
• 1lb greek yoghurt
• about 4 tbspns brown soft dark sugar or muscovado sugar

Method
Tip the raspberries into a glass bowl. Whip the cream until soft and billowing then fold it into the yoghurt. Pour the mixture over the raspberries and sprinkle liberally with the sugar. Cover and place in the fridge for 24 hours to allow the sugar to melt. - Mid summer heaven.

Summer Fruit Pudding

• 1 slightly stale, good quality sliced white loaf (thick sliced is better)
• 225g8/oz red currants with stalks picked off
• 225g8/oz blackcurrants with stalks picked off
• 225g8/oz tayberries with stalks picked off
• 225g/8oz raspberries
• 225g/8oz blackberries
• 225g/8oz caster sugar

Method
Remove the crusts from the bread and leave to stale a little further whilst the fruit is being prepared. Put the red, black and white currants in a pan with the sugar and bring to a bare simmer over a low heat, stirring occasionally. Simmer for 10 minutes, then remove from the heat and stir in the raspberries and blackberries. Allow to cool completely.

Line a pudding bowl with the slices of bread, trimming them to fit and reserving some for the lid. Stand this bowl in a tray with a rim and fill the well between the bread slices with the liquid-soaked fruit.

Cut the reserved slices of bread into triangles and use to form a lid to cover the pudding. Trim any protruding bread from the sides, cover with a circle of greaseproof paper and put a plate on the top which should just fit inside the rim of the pudding bowl.

Place tins to the total weight of 1.5kg/3lb on the plate and transfer the whole assemblage to the refrigerator. Keep for up to three days, occasionally spooning back any juices that have overflowed into the tray (there may be quite a lot, this is why you need a tray with a rim).

To serve, remove the weights, greaseproof paper and plate, then carefully run a flexible palate knife down the sides and under the pudding to loosen it from the bowl.

Put your serving plate on top of the bowl and gripping firmly, invert. Tap the base of the bowl with a wooden spoon for luck and remove the bowl. Spoon any accumulated juices from the tray over the top and serve with fresh double or clotted cream.