700g/1½lb/6 cups mixed berries, e.g. redcurrants, blackcurrants, strawberries and
125g/4oz/½ cup caster (superfine) sugar
3 tbsp crème de cassis
9 thick slices slightly stale white bread, crusts removed
crème fraîche to serve
1 Put the redcurrants and blackcurrants in a pan with the sugar and cassis. Set over a low heat and simmer gently for 4–5 minutes, stirring, until the sugar dissolves. Add the raspberries and cook for 2 minutes.
2 Meanwhile, line a 1 litre/1¾ pint/4 cup bowl with clingfilm (plastic wrap). Put the base of the bowl on a slice of bread and cut around it. Put the bread in the bottom of the bowl.
3 Line the sides with more slices of bread, slightly overlapping them to avoid any gaps. Spoon in the fruit – the juice will soak into the bread. Reserve a few spoonfuls of juice.
4 Cut the remaining bread to fit the top of the pudding neatly, using a sharp knife to trim any excess bread from around the edges. Wrap in clingfilm (plastic wrap), weigh down with a saucer and a can and chill in the refrigerator overnight.
5 Unwrap the outer clingfilm (plastic wrap) and upturn the pudding on to a plate. Remove the inner clingfilm (plastic wrap). Drizzle with the reserved juice and serve, cut into slices, with crème fraîche.