Dairy Free Summer Pudding

Cover the inside of a medium mixing bowl or pudding mould with plastic wrap, letting it overhang the sides. Set aside.

Add berries, caster sugar, vanilla extract and 1/4 water to a medium saucepan. Bring to the boil and cook for 5 minutes or until fruit begins to break down and liquid is reduced.

Strain the berries and reserve liquid. Brush the liquid onto half of the bread pieces and layer around the lined bowl or mould, overlapping to ensure the entire surface is covered. Transfer remaining juice back to saucepan and cook on medium heat for a further 1-2 minutes or until a syrup consistency. Reserve syrup, covered, in the fridge until ready to serve.

Spoon cooked berries into the centre of the bread and cover with remaining bread pieces. Wrap with plastic wrap and refrigerate overnight with a side plate on top of the surface of the pudding.

To serve, remove plastic wrap, put a large serving plate over the top of the pudding and quickly invert. Remove plastic wrap from top and drizzle with reserved syrup. Serve with extra berries and coconut yoghurt. Note: While every care has been taken to ensure this recipe is dairy-free, always check labels as ingredients differ from brand to brand.