• Place all the fruits, jam and cassis in a saucepan and cook gently over a medium heat for about 4 minutes, until softened but still holding their shape or in a bowl for 2 minutes on medium in a microwave.
• Drain over a bowl, reserving the juice and allow to cool slightly.
• Cut 2 large rounds from the brioche slices and 3 strips to line the bowl.Dip 1 brioche round into the juice, soak well and use line the base of a small basin. Dip the strips into the juice and line the sides of the bowl. Fill with the fruit and place the remaining soaked round on top.
• Cover with clingfilm and place a saucer with a weight, such as a food can, on top and put in the fridge for 4 hours or overnight.
• 40 minutes before serving, score a small circle of brioche from the top of the summer pudding, put to one side, and remove a large teaspoonful of the fruit. Pop a cube of iced custard into the hole and replace the brioche.
• Invert the pudding onto a plate and spoon the summer fruit on the the top.
• Place extra cubes of iced custard around the edge. Leave for 40 minutes at room temperature.

To make iced custard

• In a bowl mix together the custard powder and sugar adding the milk slowly to make a smooth mix. Heat gently in a pan or in a microwave to make a smooth custard.
• Remove from the heat and whisk well. Stir in the cream and vanilla if used and whisk again.
• Pour into an ice cube tray. Cover with cling film and put in the fridge.
• When completely chilled, place in the freezer for a couple of hours.