Mary Berry has a summer pudding loaf recipe that is set to be the star of the show at any picnic or weekend meal with family and friends.

The legendary chef’s version of this classic dessert, which serves six, is ready in less than 10 minutes, making it so convenient and time-effective.

According to BBC Food, this recipe is “easier to make and serve” as it is loaf shaped and no pudding basin is required.

And the best part is this dish only requires three ingredients, making it very uncomplicated to make and plan ahead.

The berry mix is where one can get creative, creating any combination depending on the preferred berries.

Ingredients

• 1kg/2lb 4oz mixed summer berries: blueberries, raspberries, blackberries, redcurrants, blackcurrants
• 250g/9oz caster sugar
• 1 large unsliced white loaf or thick-sliced white bread (preferably slightly stale)

Instructions

Line a 450g/1lb loaf tin with a double layer of cling film.

Remove any leaves and stalks from the fruit. Put the blueberries, redcurrants, and blackcurrants in a pan with the sugar and a couple of tablespoons of water, then bring to a boil. Cook for 2-3 minutes, until the berries soften and burst, but don’t overcook. Add the raspberries and blackberries to the pan at the end without cooking them.

Using a sharp knife, remove the crusts from the loaf and slice it lengthwise into medium-thick slices.

Place a slice of bread in the bottom of the tin, trimming as needed. Line the sides with bread slices and cut pieces to fit both ends of the tin.

Spoon a little juice from the cooked berries into the base to ensure all the bread is soaked. Gradually add the fruit, making sure the bread absorbs all the juices and turns red. Once the tin is full of fruit, place another slice of bread on top to seal. Spoon a couple of tablespoons of juice from the remaining berries over the top. You should have about half the fruit left, which is great for serving alongside each slice.

Cover the top with cling film and refrigerate the pudding overnight. Place a weight, like a can of baked beans, on top to press the mixture down, ensuring the bread absorbs the juice and the pudding is firm enough to cut.

To serve, peel back the cling film, turn the pudding upside-down onto a plate, and remove the cling film. Slice and serve with the remaining berries and juice.