1

Combine the berries and sugar in a medium saucepan over low heat. Cook for 5 minutes or until the berries have thawed and the sugar has dissolved. Strain through a sieve into a large bowl. Place the berries in a separate bowl.

2

Using a large round biscuit cutter, cut 1 slice of bread into a disc to fit the base of a 1.5L (6-cup) capacity pudding basin. Brush the disc of bread with some of the berry juice and place it, juice-side down, into the pudding basin. Cut the crusts from the remaining bread slices. Reserve 3 slices. Cut the remaining slices in half. Brush the bread halves with berry juice and arrange them, juice-side down, around the side of the pudding basin, slightly overlapping to cover the whole surface.

3

Spoon the berries into the bread case and pour three-quarters of the remaining juice over them. Brush the reserved bread with remaining juice and use to cover the berries, juice-side up, trimming to fit. Cover with plastic wrap. Place a plate (one that fits inside the rim of the basin) on top of the pudding. Place a weight on top of the plate. Place the pudding in the fridge for 8 hours or until set.

4

To serve, turn the pudding onto a serving plate and carefully remove from the pudding basin. Cut into wedges to serve.