Quick Summer Pudding

Directions

1. 1
   Using separate saucepans, cook the berries with one-half cup sugar each for five minutes, or until soft.
2. 2
   Line a two-and-a-half quart pudding bowl with the bread slices, leaving no gaps in between for the juices to run out.
3. 3
   Put in a layer of the raspberry mixture, then the blueberry and blackberry, alternating until the bowl is full.
4. 4
   Do not pour in all the fruit juice; reserve it to patch up any white spots on the bread later.
5. 5
   Cover the pudding with the remaining bread and top with a plate that just fits inside the bowl.
6. 6
   Put weights on top and refrigerate at least six hours, until an hour before you're ready to eat.
7. 7
   Turn the pudding upside down onto a round serving dish.
8. 8
   Patch up any white spots with the remaining fruit juice.
9. 9
   Decorate with berries and serve.
10. 10
    Pass the cream separately.