Instructions: Put the berries with the sugar and lemon juice in a stainless steel frying pan, and sprinkle with cinnamon. Bring gently to the boiling point and boil for 2 minutes, keeping the berries whole. Line an ovenproof glass pie pan with slabs of French bread, from which you have cut off the crusts; trim the slices to fit, entirely covering the bottom and sides of the dish. Pour cooked berries over the bread, spreading them evenly and reserving a little of their juice. Thoroughly cover the top of the berry filling with more slices of bread. Cover the dish with plastic wrap and weight down with a heavy pan that fits snugly into the dish, then chill overnight. To serve, invert the pudding onto a platter and spread the reserved juice over the top as a glaze. Cut the pudding in wedges.

Pour cream into dessert plates and arrange a wedge of pudding on each plate.

Garnish with uncooked berries.

Serves 6.

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