Mary Berry has shared a plethora of recipes throughout her career, both sweet and savoury. However, sometimes it's the simplest recipes that are the most popular, including this summer pudding loaf shared by Good Food.

It has a 4.8-star rating and requires just three ingredients to whip up. The recipe notes said: "Mary's version of this classic summer pudding that everyone loves so much. It's easier to make and serve, being loaf-shaped. No pudding basin required!"

1kg of mixed summer berries including blueberries, raspberries, blackberries and redcurrants

250g caster sugar

One large unsliced white loaf of bread

Line a 1lb loaf tin with a double layer of cling film before preparing the fruit by removing any leaves and stalks.

Place the blueberries, redcurrants and blackcurrants in a pan with the sugar and a couple of tablespoons of water and bring to a boil.

Cook for two minutes before using a sharp knife and cutting the crusts off all sides of the bread.

Then, cut into medium-thick slices along the length of the bread so you have long slices rather than square slices.

Place one side of the bread in the tin, and then place a slice of bread on either side of the inside of the tin, and cut slices to fit both ends of the tin too.

Spoon a little juice from the berries into the base to make sure that the bread is well soaked.

Add the fruit gradually into the tin, and once full, top with another slice of bread to seal it. Spoon over some juice left from the pan. You should have about half the amount of fruit leftover, which you can serve alongside each slice.

Cover the top with clingfilm and place in the fridge overnight.

To turn out, peel back the film, turn the pudding upside down on a plate and remove the tin and film. Cut into slices and serve with the remaining berries and juice, perhaps with a little cream or ice cream.