|White bread slice||15|
|Berries||1 1⁄2 Pound (750 Gram, Boysenberries, Blackberries, Blueberries)|
|Caster sugar||2 Cup (32 tbs)|
|Freshly squeezed lemon juice||2 Tablespoon|
|Fresh mint||1 Teaspoon (For Decoration)|
1. Remove crusts from bread, cut bread into 1 1/2 cm / 5/8 in fingers. Line the base of a 4-cup capacity pudding basin with bread, overlapping slightly; reserve enough for top.
2. Combine berries, sugar, lemon juice and Framboise in a medium saucepan over moderate heat. Bring to the boil, reduce heat and simmer for 5 minutes. Strain syrup from berries, reserving berries and syrup.
3. Pour some of the syrup over the bread, then spoon berries into center. Top with remaining bread, pour over a little more syrup, reserving 1/4 cup for serving.
4. Cover pudding with foil, place a heavy weight on top and refrigerate overnight. To serve, unmold pudding, brush with remaining syrup. Decorate with mint.