360g raspberries
300g blueberries
300g youngberries
300g blackberries
250g strawberries (quartered)
2/3 cup (150g) caster sugar
½ cup (125ml) water
15 slices white sandwich bread
cream, ice cream & berries for serving
Combine berries, sugar & water in pan, stir over low heat until berries are softened. Strain berries, reserve syrup.
Remove crust from bread. Reserve one whole slice then cut remaining slices into 3 equal strips.
Cut out a round from whole slice to fit bast of a 2 litre (8 cup) pudding basin. Brush one side of the round with reserved suryp and place syrup side down in basin. Brush one side of remaining bread strips with syrup. Reserve 18 strips for base. Position remaining strips, syrup side down around the side of pudding basin, overlapping slightly.
Spoon berry mixture into basin, arrange reserved slices over berries, cover with plastic wrap. Place small plate on top of pudding, place weights on pudding, refrigerate overnight.
Place remaining syrup in a pan. Bring to boil, simmer, uncovered 5 mins or until thickened slightly, refrigerate.
Brush base of pudding with syrup. Turn pudding onto plate, brushwith syrup. Serve pudding in wedges with remaining syrup, cream or ice cream and berries.