Instructions: 1. Butter 1/4 pint moulds, wash fruit

2. make raspberry puree - - put raspberries and sugar in blender, then through sieve

3. Make sugar syrup - 1 pint (for about 8!) water and sugar to boil for few minutes - leave to cool

4. mix half raspberry puree with sugar syrup and simmer - add fruit and liquer - remove from heat - cool strain and reserve syrup

5. Remove crusts from bread and cut into 3 - dip into reserved syrup and line basin moulds. Fill with fruit, reserve some for decoration, top with round piece of bread

6. Place a plate, just slightly smaller than the bowls diameter, on top of pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 2-8 hours or overnight.

7. Remove plate and can. Carefully unmold pudding onto a serving plate. Mix remaining raspberry puree with a little of syrup to sauce like thickness, glaze puddings with 2/3rds sauce, decorate with reserved fruits, raspberry sauce, mint and blob of cream.

8. To prepare topping, beat cream at medium speed until soft peaks form.

Beat in confectioners sugar.

9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe small mounds of cream mixture on top of pudding. Garnish with fresh berries and sprigs of fresh mint.

NOTES : Sinfully delicious, this puding just gets better as it sits (which is never very long). You can substitue frozen berries for fresh ones.

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