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1
Trim the slices of bread to fit snugly in an ideally straight-sided 9 x 5-inch loaf pan (there will be enough for three layers), and set them aside.
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2
Combine the berries, sugar, and salt in a large nonreactive saucepan and heat over medium-low heat.
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3
Stir well and bring to a simmer.
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4
Reduce the heat, stir again, and cook for 1 minute, until the sugar is just dissolved and the berries have begun to release their juices but are not cooked.
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5
Let cool slightly and then add the lemon juice.
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6
Strain the berry juice into a bowl and set both the berries and the juice aside.
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7
Lightly grease the loaf pan and line it with plastic wrap, leaving enough wrap on the ends to cover the pudding later.
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8
Spoon one third of the berries into the pan in an even layer.
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9
Dip a few slices of the bread into the berry juice and arrange them to cover the bottom of the pan completely.
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10
Spoon another third of the berries onto the bread.
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11
Repeat the process, finishing with a layer of bread on top.
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12
Pour the remaining berry juice over the pudding.
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13
Fold the plastic wrap snugly over the top and cover with a piece of cardboard, trimmed to fit inside the pan.
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14
Weight it with a few cans or a brick wrapped in foil, set it on a plate to catch any drips, and refrigerate overnight or for up to 2 days.
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15
To serve, unmold the pudding onto a serving platter, and slice.
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16
Serve with a pitcher of cold cream for pouring on top.
