English Summer Berry Puddings - cooking recipe

Ingredients

10 slices white bread, crust removed
1/2 cup raspberry jelly
1/2 cup cranberry sauce
1 1/4 lb mixed berries, plus extra to serve
1 tbsp powdered sugar
None None whipped cream, to serve (optional)

Preparation

Cut 6 slices of bread into 4 strips each. Cut 8 - 2 inch circles from remaining bread. Place a round of bread in the base of 4 - 8.5 oz molds. Line sides with 5-6 strips of bread.
Combine raspberry jelly and cranberry sauce with 1 2/3 cups boiling water. Stir until dissolved. Add berries and mix until softened. Strain, reserving liquid.
Divide berries between molds, pressing down firmly. Spoon 1 tbsp reserved liquid over each pudding then top with remaining bread rounds. Spoon another 1 tbsp liquid over bread. Cover with plastic wrap and chill for 3 hours, or overnight.
Meanwhile, place remaining liquid in a small saucepan over high heat. Bring to a boil. Reduce heat to medium-low and simmer for 5 mins, until liquid thickens slightly. Let cool.
Turn puddings out onto serving plates. Brush with cooled liquid. Top with extra berries and dust with powdered sugar. Serve with whipped cream, if desired.