Summer Pudding

Cut off the bread crusts.
Cut 1 slice of bread into a 6cm circle and cut 2 slices of bread into half circles with 12 cm diameter.
Cut the rest of the bread in half vertically, then diagonally to form a trapezoid.
You should have 12 trapezoids.
(You should size the bread to match the size of the bowl, but it should be roughly 9 cm high, 1.5 cm at the top, and 4 cm at the bottom.)
Place the smaller bread circle into the bottom of the bowl.
Layer the trapezoidal breads around the sides with the longer edge at the top.
Connect the shorter edge to the bottom and overlap the slices around the bowl.
Spread some butter over the overlapping sections to that they stick together.
Place all of the ingredients except for the raspberries into a pot and boil on low heat.
Add the raspberries, bring to a boil, and then let them cool.
Place them in a colander placed in a bowl to separate the syrup from the berries.
Stuff the berries from Step 7 into the bread mold from Step 2.
Pour in the syrup.
(Reserve some of the syrup for later.)
Place the remaining 2 round slices of bread on top as a cover.
Let it sit in the refrigerator overnight.
Place a plate on top of the bowl and flip it over.
If there are some sections that did not soak up the syrup, use the syrup set aside earlier to fill them in.
Decorate the top and the edge with berries.