Who doesn’t love a summer fruit pudding? I used bought sliced gluten-free bread in this recipe and avoided adding sugar by making a puree from some of the raspberries.

1. Remove the crusts from the bread and line the pudding basin with the bread slices, cutting them to fit and making sure there are no gaps.
2. Process the 225g (8oz) of raspberries with the vanilla extract, then sieve the mixture to remove the seeds, using the back of a spoon to press the pulp through the sieve.
3. Place the raspberry juice in a measuring jug and make up to 340ml (12fl oz) with water, then place this in a pan with the honey.
4. Heat the raspberry juice until quite warm then remove from the heat, add the fresh fruit and mix well.
5. Spoon the fruit into the bread lined bowl, keeping any excess juice and pouring it into a jug for later.
6. Place another cut-to-shape piece of bread on top of the bowl, then fit a plate inside the top of the bowl and place some weights on top to compress the fruit.  Chill overnight in the fridge.
7. Remove from the fridge 30 minutes before serving and turn out onto a plate. Drizzle a little of the spare juice over the top and decorate the pudding with a little fresh fruit.  Serve any remaining juice alongside the pudding.