Elderflower Summer Pudding Recipe with Strawberries, Blueberries, and Cherries

Diana Henry, the Telegraph's award-winning cookery writer, presents a summer pudding recipe that combines traditional preparation methods with a modern elderflower addition. The dish uses 1kg of mixed hulled strawberries, blueberries, and stoned cherries, which are cooked briefly with caster sugar and elderflower cordial until softened. The fruit juice is then reduced to a syrup and combined with additional elderflower cordial for depth of flavor. White bread slices, with crusts removed, are dipped in the juice and used to line a pudding bowl, with the cooked fruit spooned inside and covered with more dipped bread. The assembled pudding requires a full day of refrigeration under weight before being turned out and served with any remaining syrupy juices.