Mix the first 3 ingredients and leave for 5-10 mins. If you’re using defrosted fruit, tip in some of the juice, too. Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an overhang. Cut a circle of bread to fit the base, then quarter the rest.
Drain the juices from the soaked fruit into a bowl, dip the bread in until soaked. Layer up the fruit and bread, pour over the remaining juices and cover with the overhanging cling film – weigh down with a small plate and a couple of cans. Chill in the fridge for 10 mins or until ready to eat. Serve with single cream.
Make it miniTo make small puddings, simply tear the bread roughly and layer up with the fruit in individual ramekins or coffee cups. Turn out or serve as they are.