Place all the fruit in a large saucepan with the sugar and 45ml (3tbsp) water. Bring to a simmer and cook for 2-3 mins until the juices begin to run. Remove from heat and set aside.

Remove the crusts from the slices of bread. Cut a round of bread from 1 slice to fit the base of a 1 litre (1 3/4pt) pudding basin. Cut the rest of the slices in half lengthways.

Strain off some of the juice from the fruit into a shallow dish. Line the pudding basin with clingfilm, allowing it to overhang the sides. Dip the round of bread in the juice and use to line the bottom of the basin. Use most of the slices to line around the sides of the basin, dipping each in the juice and overlapping the slices as you go so there are no gaps.

Use a slotted spoon to place all the fruits into the bread-lined basin, pressing down gently. Cover completely with the rest of the bread slices, trimming them to fit as necessary.

Spoon over a little of the remaining juice, then cover with a saucer that fits just inside the top of the basin and weigh down with weights or food cans. Chill in the fridge overnight. Reserve the remaining juice.

To serve, remove the weights and invert the pudding on to a lipped plate. Remove the clingfilm. Pour over the reserved juices and decorate with a fresh strawberry.