Summer Pudding

3 tablespoons Olivani, melted to grease
500g (4 cups) raspberries, washed
250g punnet strawberries, washed, stalks cut off.
150g blueberries, washed
3/4 cup raw sugar
2 tablespoons fresh lemon juice
10 thick slices day-old white bread, crusts removed
Vanilla soy ice cream, to serve

Brush a 6 cup capacity pudding basin or glass bowl with the melted olivani to lightly grease.
Line the base and side with 3 layers of plastic wrap, allowing it to overhang on the sides.
Combine the raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.
Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries make sure the berries don't lose their shape.
Remove from heat and set aside.
Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.
Use your hands to gently press the bread together to seal.
Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
Reserve 2/3 cup of the berry mixture.
Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices. Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.
Place a weight on top of the plate.
Place the pudding in the fridge for 8 hours or until set.
Turn the pudding onto a large plate and pour over the remaining berry mixture, making sure you've covered any bits of bread that are still white.
Cut the pudding into wedges and serve with soy ice cream!