Grease a pudding bowl with butter

Trim the crusts off the bread and use them to line the bowl. Make sure there are no gaps by pressing the edges together. Keep some bread for the top.

Put the berries into a pan with the sugar.

Heat gently until the juice is released, about five minutes.

Pour the juice and fruit into the bowl, keeping a cup aside for later

Add the last slices of bread to the top

Place a saucer on top of the pudding and add a can or other similar weight to the top

Leave in the fridge overnight

To serve turn the pudding out of the bowl onto a plate

Touch up any white bits of bread with the reserved juice then add the extra berries to the top

Serve with cream