Wash the fruit and place it all (except
the strawberries) in a large pan with the
caster sugar and 3 tbsp water. Gently
heat for 3 mins until the juice from
the fruit starts to seep out. Add the
strawberries and cook for 2 mins more.
Drain the juice from the fruit through
a sieve set over a large bowl. Taste
the juice and add a little more sugar
Line a 1.2-litre pudding basin with a
double layer of cling film, leaving an
overlap around the top. Remove the
crusts from the brioche and slice the loaf
into 1cm-thick slices along the length of
the loaf. Cut 1 slice in half widthways
and trim the corners to fit into the base
of the bowl – you may need to use both
squares, trimmed to fit.
Trim the slices to the correct length to
line the sides of the bowl. To assemble
the pudding, dip the slices of brioche
into the fruit juice, then use them to line
the basin. Start with the bottom pieces, then lay soaked rectangles of brioche
along the sides of the bowl. If you have
any gaps left at the end, patch these up
with any remaining brioche, but make
sure you save some for the base.
Tip the fruit into the lined basin. Finish
the pudding with a layer of brioche
to make a base, then pour over any
remaining liquid. Wrap the overhanging
cling film over the top.
Place a small plate, which will fit
snugly on top of the basin, over the
cling film and weigh down with 2 x 400g
cans of tomatoes or beans. Leave the
pudding weighed down in the fridge
for at least a couple of hours, or
overnight if possible.
To serve, unwrap the cling film and
place a serving plate over the pudding.
Flip it over, remove the basin and
carefully peel away the cling film. Serve
in slices with clotted cream, if you like.