Ingredients
Method
- Heat berries, sugar, and water gently 3–4 minutes until sugar dissolves and berries release juice — barely cooked, mostly whole. Reserve 2–3 tbsp juice separately.
- Line a 1.2 litre basin with cling film. Cut bread circle for base — dip in juice, press into base. Dip bread fingers in juice — arrange around sides overlapping with no gaps.
- Spoon berry mixture and all juice into lined basin. Dip remaining bread in juice — lay over top to cover completely. Press gently. Cover with cling film. Place small plate on top — add weight. Refrigerate overnight minimum.
- Remove weight, plate, and top cling film. Invert onto serving plate — lift basin — peel cling film. Touch up any pale patches with reserved juice. Decorate with fresh berries and icing sugar. Serve with softly whipped cream.
Notes
Use redcurrants and blackcurrants — they give the most vivid, most deeply coloured juice.
Just barely cook the berries — three to four minutes only. Over-cooked berries become mushy.
Overlap the bread pieces with no gaps — gaps cause leaks and an uneven surface when turned out.
The weight overnight is not optional — it ensures even juice absorption and a firm domed shape.
Reserve juice for touching up pale patches — two tablespoons and thirty seconds fixes everything.
Make the day before — the longer the refrigeration, the better the absorption and the firmer the shape.
