Summer Pudding - cooking recipe

Ingredients

14 oz raspberries
14 oz blueberries
14 oz blackberries
8 oz strawberries, quartered
3/4 cup sugar
18 slices white bread, crusts removed, halved diagonally
1/2 cup blackberry jam
None None Whipped cream or ice cream, to serve

Preparation

Place berries, sugar and 1/2 cup water in a large saucepan on low heat. Stir until berries are softened. Strain the berries over a large bowl; reserve the syrup.
Brush 1 side of the bread triangles with the berry syrup. Arrange 28 triangles, syrup-side down, around the bottom and sides of a 2-quart glass or ceramic bowl, overlapping slightly. Spoon in the berry mixture. Arrange remaining bread over the top.
Cover with plastic wrap. Place a small plate on top of the pudding. Place cans (or other weights) on the plate to weigh the pudding down. Refrigerate overnight.
Place the jam and remaining berry syrup in a small saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until the syrup has thickened slightly. Cool. Refrigerate until required.
Unmold puddng onto a serving plate and brush with syrup. Cut pudding into wedges and serve with remaining syrup and whipped cream or ice cream.