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1
Prepare the fruit by stoning and halving the cherries, removing stems from the red and black currants, and hulling and quartering the strawberries.
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2
Keep each type of fruit separate at this stage.
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3
In a large heavy-bottomed pan add the cherries, water, vanilla paste, and sugar over a low heat, and stir until the sugar dissolves.
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4
Let the cherries simmer until they start to soften.
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5
Add the strawberries and blackberries and stir; simmer 2 to 3 minutes, and then add the blueberries, red currants, black currants, and finally the raspberries.
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6
Remove from the heat, and carefully strain the fruit into a colander, reserving the poaching syrup in a separate bowl.
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7
Cut the crusts off the bread, and cut a circle from 1 slice of the bread to fit the bottom of the pudding basin.
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8
Dip the bread into the poaching syrup and place it into a 1-quart pudding basin or souffle dish.
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9
Cut all but 2 of the remaining 7 bread slices in half, dip them into the syrup, and line the sides of the basin, overlapping each piece slightly.
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10
Once the basin is completely lined, spoon the fruit into the center and fill the basin to the top.
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11
Place the 2 remaining pieces of bread on top of the fruit.
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12
Place a saucer that fits snugly inside the basin on top of the bread.
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13
Weigh down the top of the pudding by placing something like a large can of tomatoes on top of the saucer.
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14
Refrigerate 6 to 8 hours or overnight along with any remaining poaching syrup.
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15
Run a spatula around the edges of the pudding, and invert it onto a serving plate.
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16
Pour the remaining syrup over the top, and allow the syrup to run down the sides.
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17
Garnish with sprigs of mint and serve with the clotted cream.
