|Vegetable oil/Butter||1 Teaspoon (For Greasing)|
|Thin white bread slices||8|
|Superfine sugar||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Strawberries||8 Ounce (225 Gram)|
|Raspberries||1 Pound (450 Gram)|
|Black currants/Red currants / both||1 1⁄4 Cup (20 tbs)|
|Blackberries||1 1⁄2 Cup (24 tbs)|
|Fresh mint sprigs||4 (For Garnish)|
|Light pouring cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed, For Serving)|
1. Grease 6 1/3-cup molds with a little butter or oil.
2. Line the molds with the bread, cutting it so it fits snugly.
3. Place the sugar in a pan with the water and heat gently, stirring freguently, until dissolved, then bring to a boil and continue to boil for 2 minutes.
4. Reserve 6 large strawberries for decoration. Add half the remaining raspberries and the rest of the fruits to the syrup in the pan, cutting the strawberries in half if large, and simmer gently for a few minutes, until they are beginning to soften but still retain their shape.
5. Spoon the fruits and some of the liquid into the molds. Cover with more slices of bread. Spoon a little juice around the sides of the molds so the bread is well soaked. Cover with a saucer, place a heavy weight on top, then let cool and chill thoroughly, preferably overnight.
6. Process the remaining raspberries in a food processor or blender, or press through a nonmetallic strainer. Add enough of the liquid from the fruits to give a coating consistency.
7. Turn out the puddings onto serving plates and spoon over the raspberry sauce. Decorate with the mint sprigs and reserved strawberries and serve with cream.