Wash the berries gently, hulling and slicing the strawberries and removing any tough stems from the currants.

Place the berries, sugar, lemon juice, and water into a large saucepan over low heat.

Cook gently for 3 to 5 minutes, stirring occasionally until the sugar dissolves and the juices release, but ensure the fruit retains its shape.

Stir in the vanilla extract, remove the pan from the heat, and let the mixture cool slightly.

Cut the crusts off the bread slices and discard them (or save for breadcrumbs).

Cut one slice into a circle to fit the bottom of a 1-quart pudding basin or bowl, and cut the remaining slices into wide rectangular fingers.

Line the basin with the bread pieces, ensuring they overlap slightly so there are no gaps for juice to escape.

Pour the fruit mixture and all the liquid into the bread-lined basin.

Cover the top completely with the remaining bread slices to create a lid, trimming them to fit snugly.

Place a small saucer that fits inside the rim of the bowl directly onto the bread lid.

Weigh the saucer down with heavy cans or weights and refrigerate for at least 6 hours, or ideally overnight.

To serve, remove the weights and plate, run a thin knife around the edge, and invert the pudding onto a serving dish.