Quarter or halve the strawberries, depending on size, and put in a saucepan
with the raspberries and blackberries. Add the sugar and heat gently. Cook for
4-5 minutes, stirring frequently until the sugar is dissolved and the fruits
are soft but still retain some of their shape, and there are plenty of juices
in the pan.
Use about 6 of the slices of bread to line the base and sides of a 1.2-litre
pudding basin. Cut and trim the slices so the basin is lined in a fairly even
layer with no gaps. Using a ladle, drain off 150ml of the juice from the fruit
and reserve. Ladle the fruit and remaining juice into the basin and cover with
the last two slices of bread, cutting to fit.
Cover with a saucer that fits just inside the rim of the basin and weigh down
with a heavy kitchen weight or food cans weighing about 1kg.
Chill overnight.
Turn the pudding out onto a serving plate and pour over the reserved juices.
Serve cut into wedges, with extra strawberries and raspberries and lashings of
lightly whipped or clotted cream.
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