Prep the bread: Slice off the crusts. Cut one slice into a neat circle to fit the bottom of your pudding basin. Cut the rest into rectangles or triangles so you can line the sides with minimal gaps.

Cook the fruit briefly: Place the berries, sugar, and lemon juice in a small saucepan over medium heat. Stir gently as the sugar dissolves and the fruit releases juice, 3–5 minutes. You want plenty of syrup and softened fruit, not jam. Remove from heat and stir in vanilla, if using.

Strain some juice: Tip the fruit into a bowl through a sieve set over another bowl to catch the juices. Don’t press hard—just let it drip so the fruit keeps some shape. Reserve both fruit and juice.

Line the basin: Lightly butter the inside of the bowl (optional—it helps unmold). Dip the base bread circle into the warm juice, then place it at the bottom of the basin. Dip the side pieces, one by one, and line the sides, slightly overlapping so there are no gaps. Keep some juice back for later.

Fill with fruit: Spoon half the berry mixture into the lined basin. Add a layer of dipped bread, then the rest of the fruit. Finish with more juice-dipped bread to form a lid, making sure the edges meet the sides to seal.

Weigh it down: Cover the top with cling film. Place a small plate or saucer on top and weigh it down with cans or a jar. Chill for at least 6 hours, preferably overnight, so the bread absorbs the juices and sets.

Unmold carefully: Remove the weights and cling film. Run a small knife around the edge to loosen, then invert onto a serving plate. If it sticks, gently tap or warm the bowl with your hands. Brush any pale spots with the reserved juice to give an even, jewel-toned finish.

Serve: Slice with a sharp knife. Serve with cream, whipped cream, or crème fraîche. Drizzle any extra juice over the slices.