Line a bowl (about 1 litre or 2 pints capacity) with the bread slices, covering it up inside entirely. Tip: cut the bread slices to fit any gap in the lining.
In a saucepan, heat the fruit, water and sugar for 3-5 minutes, so the sugar is dissolved and the berries are tender but still intact. The berries should be almost covered in the juice.
Reserve a few tablespoons of the juice and then pour the contents of the saucepan into the bowl.
Cover up the fruit with another layer of bread on top. Pour on the reserved juice, soaking the bread.
On top of the bread layer, put a plate just small enough to fit inside the bowl. Place a weight on it (jar of jam, etc).
Chill for 6 hours or overnight. Place a plate underneath in case any juice spills out.
Take the weight and plate off, collecting and saving any juice that has accumulated at the top. Use a spatula to loosen the pudding from the sides of the bowl, to make turning it out easier.
Place a serving plate upside down on the bowl and flip it all upside down. Give it a gentle shake if the pudding doesn't come out of the bowl on its own.
Pour any remaining juice over the pudding. Decorate with extra berries, slice and serve with soya or coconut cream.
For a visual guide to assembling the summer pudding, see the step by step pictures in the post above. You'll also find helpful ingredient tips and variation ideas. You can use frozen fruit as well, either let it defrost before using (make sure to keep all the juice) or heat gently for longer.