Summer Berry Pudding

• 1/2 cup hulled strawberries, plus 2 strawberries for decoration
• 1/2 cup raspberries
• 1/2 cup blackberries
• 1/2 cup redcurrants, plus 4 sprigs for decoration
• 1/3 cup sugar
• 6 slices stale white bread
• two 1/4-inch diameter cookie cutters
• two 3/4-inch diameter cookie cutters
• 4 filled jam jars (to use as weights)
• 3/4 cup whipped cream

1. Slice the strawberries in half and place in a large, wide-based pan with the remaining fruit, 2 tablespoons of water and the sugar. Simmer on low heat for a few minutes or until some juice has been released from the fruit. Make sure the pieces of fruit remain whole. Remove from the heat and set aside.
2. Stamp out 4 circles from the bread using the 21/4-inch cookie cutter and 4 circles with the 23/4-inch cookie cutter. Place the four smaller circles at the base of each ramekin and spoon in an equal amount of fruit, followed by the remaining larger circles of bread. Carefully press down with your hands and spoon in enough of the berry juice to color the bread.
3. Serve with some spoonfuls of the berry coulis and cream. Use the remaining fruit to decorate as you wish.

hulled strawberries, raspberries, blackberries, decoration, sugar, bread, cookie cutters, cookie cutters, whipped cream

Taken from food52.com/recipes/22973-summer-berry-pudding (may not work)