Summer Pudding with Clotted Cream

Prepare the Berries: In a large saucepan, combine the berries, sugar, and water (if using). Gently heat over low heat, stirring occasionally, until the sugar has dissolved and the berries release their juices. Simmer for 5 minutes, then remove from heat and let cool slightly.

Prepare the Bread: Remove the crusts from the white bread slices. Cut some of the bread slices into triangles or smaller pieces to fill any gaps in the pudding basin.

Line the Pudding Basin: Dip a slice of bread into the berry juice mixture for a few seconds until soaked, then use it to line the bottom of the pudding basin. Repeat with the remaining bread slices, overlapping them slightly to ensure the basin is completely covered, leaving no gaps. Reserve some bread and juice for the top.

Fill with Berries: Pour the berry mixture into the bread-lined basin, ensuring the bread is completely saturated.

Cover the Top: Cover the top of the berry mixture with the remaining soaked bread slices, again overlapping them to seal the pudding.

Press and Chill: Place a plate on top of the pudding, and weigh it down with a heavy object (e.g., cans). Refrigerate for at least 8 hours, or preferably overnight. This allows the bread to soak up the juices and the pudding to set.

Serve: To serve, carefully turn the pudding out onto a serving plate. Serve immediately with a generous dollop of clotted cream.