Mix the summer berries and the fruits compote and leave for 5-10 minutes.
If you’re using defrosted fruit, tip in some of the juice, too.
Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an overhang.
Cut a circle of bread to fit the base, then quarter the rest.
Toast the bread until slightly dark.
Drain the fruit juices into a bowl, dip the bread in until soaked.
Layer the fruit and bread, pour over the remaining juices and cover with the overhanging cling film – weigh down with a small plate and a couple of tins.
Chill in the fridge for 10 minutes or until ready to eat.