4 250ml pudding dishes
1 loaf sandwich sliced white bread
1/2 cup water
125g sugar
700g assorted fresh berries, if using frozen no more than 200g and don't use frozen strawberries - raspberries, blackberries and blueberries work better
2 tsp finely grated lemon zest
Thick cream to serve
1. Cut the crustsoff the bread and line the dishes, starting with a disc in the base, then line the sides, reserve slices to form the lids.
2. Put the water and sugar with all the fruit and zest in a saucepan and simmer. If using some frozen fruit, simmer until the fruit has thawed but if using all fresh fruit you need only to bring to a boil and then turn off.
3. Tip fruit into a sieve, allowing the juice to drain into a bowl and let cool.
4. Place the bowls on to a tray to catch any juices that spill over. Spoon the fruit into each bowl, then top up with a little juice so the filling looks wet. Place the bread lid on each, cover with some foil then a saucer topped with a weight such as a tin.
5. Refrigerate overnight. To serve, remove weights, saucers and foil and carefully invert on to serving plates, spoon over any extra juice and serve with cream.
