• Hull the strawberries and cut them into quarters.
• Top and tail the blackcurrants if required.
• Put the fruit into a saucepan with the water, bring slowly to a simmer. Let the fruit simmer for two or three minutes then add the sugar and stir until dissolved. Set aside to cool.
• Line the pudding basin with plastic wrap (cling film), make sure there is plenty overhanging the bowl.
• Cut the crusts off 8 slices of white bread. Use cookie cutter to cut out a circle to fit the base of the bowl and put it in place.
• Place the bread slices around the inside of the bowl, cutting smaller pieces to fill any gaps. Leave two slices for the top.
• Spoon the fruit and some of the juice into the bread lined bowl.
• Cover with the remaining bread and bring the overlapping cling wrap up over the bread to cover it.
• Place a saucer on top of the wrapped pudding and place it in a wider bowl, in case any of the juice escapes. Put a weight on top of the saucer, I use a 400 g can.
• Place the weighted pudding into the fridge and leave overnight.
• Strain the remaining juice into a clean pan. Bring to the boil and boil for about 1 minute. Leave to cool for 5 minutes then pour into a jug. Cover and put in the fridge.

To Serve

• Take the pudding out of the fridge about 30 minutes before you plan to serve it. Relase the wrap on the top of the bowl, turn the pudding on to a serving plate and ease it out of the bowl. Then remove the remaining cling wrap.
• Pour some of the remaining juice onto a saucer or small bowl. Use a pastry brush to brush the outside of the bread with the juice to cover any white patches.
• Cut the pudding into slices and serve with the remaining juice and single (pouring) cream.