Bring sugar and water to the boil. Add orange rind and cherries which have been stoned. Simmer until soft. Add the other fruits and cook very gently for a few minutes. Strain and reserve the juice. Add a squeeze of lemon juice. Moisten a 3/2-cup bowl. Trim crusts from bread and cut each slice in half lengthwise. Line the bowl with the bread slices dipping them into the juice as you go. Fill with fruit mixture. Cover with more bread slices and spoon over a few tablespoons of juice if any remains. Put a plate on top which fits exactly inside the bowl and weight it firmly. Stand bowl overnight in the refrigerator. Invert on to a serving dish and serve accompanied with a bowl of lightly whipped cream
A delicious combination of dark summer fruits and white bread, summer pudding can also be made with a selection of canned fruits such as plums, raspberries and cherries and, if wished, perfumed with kirsch or another liqueur.