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1
Put the sugar and berries into a large saucepan and place over low to medium heat and cook for 5 minutes or until the sugar is dissolved stirring gently .
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2
remove from heat and strain the berries - reserving both the juice and the berries but in separate bowls .
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3
Tear 6 long 4cm wide strips of baking paper and place one into each of your ramekin moulds so that it goes down one side and across the base and but up the other side with a little extending over the sides for use later .
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4
use a cookie cutter , cut enough rounds out of the bread to fit both top and bottom of your moulds .
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5
do this as close to the edge as possible so that you can use the remaining bread to cut strips about 1.5cm for the sides of the moulds from top to bottom .
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6
with the reserved berry liquid brush the base bread cutouts on one side and place it brushed side down into the moulds then brush the side bread pieces and place in the moulds standing upright from bottom to top , fitting them snugly together .
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7
Spoon the reserved berries into each of the bread lined moulds and pour a little of the reserved liquid over top , saving some liquid to brush the top bread lids .
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8
brush the bread lids with the remaining liquid and place them on top of each mould pressing gently .
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9
if there is any left over liquid keep it for later .
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10
Now cover the moulds with plastic wrap and place a jar or container on each pudding mould to weigh it down and set properly and refrigerate for 8 hours or over night .
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11
To serve use the paper strips to help loosen then carefully turn the puddings out onto plates to serve , lightly , or more if you like , whisk the cream until lightly thickened and pour over the puddings , serve and enjoy .
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12
:-)
