Make the most of the seasonal harvest and cut down on food waste with this summer pudding with a sweet, peachy finish. A great way to make the most of any berries that are taking a turn, this makes for a great sweet treat on a balmy evening.
100g caster sugar
500ml peach bellini, from a 750ml bottle
4 peaches, destoned and quartered
vegetable oil, for greasing
8 slices medium-cut white bread, crusts removed
1 lemon, zested
mint leaves, to serve
Dissolve the caster sugar in the peach bellini in a pan over a low-medium heat. Increase the heat to medium and simmer for 5 mins. Add the peaches and 175g raspberries, reduce the heat to very low and poach for 5 mins or until the peaches are soft but holding their shape. Transfer the peaches to a plate to cool; peel away the skins.
Pour the raspberries and syrup through a sieve into a bowl, pressing out all the juice with the back of a spoon. Discard the pips. Return the syrup to the pan and bubble for 5-10 mins until thickened (you should have about 350ml). Set aside to cool.
Lightly grease a 1 ltr pudding bowl with vegetable oil and line with 2 crossing pieces of clingfilm, leaving a big overhang. Cut a circle from 1 slice of bread to fit the bottom of the bowl, then diagonally halve the other slices, setting aside 4 triangles for the top. Dip one side of the bread circle in the cooled syrup, then put in the bowl, syrup-side down. Repeat with the triangles round the sides, slightly overlapping them.
Halve the poached peach quarters and mix with the lemon zest and 200g raspberries. Spoon into the bowl and drizzle with 5 tbsp syrup. Use the reserved bread to cover the top, then spoon over a little syrup. Trim any excess bread and fold over the clingfilm. Place a plate snugly on top, then add a weight (such as a tin). Chill overnight, along with the remaining syrup. To serve, unwrap the clingfilm and invert the pudding onto a plate. Pour over the reserved syrup; top with the mint leaves and remaining raspberries.