Vegan Summer Pudding

Directions

1. 1
   Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.
2. 2
   Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
3. 3
   Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.
4. 4
   Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.
5. 5
   Remove from heat and set aside.
6. 6
   Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.
7. 7
   Use your hands to gently press the bread together to seal.
8. 8
   Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
9. 9
   Reserve 160ml (2/3 cup) of the berry mixture.
10. 10
    Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.
11. 11
    Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.
12. 12
    Place a weight on top of the plate.
13. 13
    Place pudding in the fridge for 8 hours or until set.
14. 14
    Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white.
15. 15
    Cut pudding into wedges and serve with soy ice-cream or yoghurt.