Wholemeal bread, 6-8 thick slices
750g mixed berries (blackberries, blueberries, raspberries, redcurrants, strawberries)
50g stoned cherries
6 tablespoons honey
Soya yoghurt to serve
Cut the crusts off the bread and line the bottom and sides of a 850ml (11/2 pint) pudding basin making a good fit.
Put all the fruit and the honey in a large saucepan and cook for 4-5 minutes on a low heat. Stir carefully so as not to damage the shape of the berries. Remove from the heat and spoon the fruit and juices in to the lined pudding basin. Keep back 3 tablespoons of juice. Cover the fruit with more bread and place a plate slightly smaller than the basin on top of the pudding and weigh down with something like a large tin. Chill for a minimum of 4 hours. When ready to serve, turn the pudding out on to a serving plate. Trickle over the remaining juice. Serve with soya yoghurt.