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1
Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.
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2
Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
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3
Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.
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4
Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.
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5
Remove from heat and set aside.
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6
Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.
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7
Use your hands to gently press the bread together to seal.
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8
Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
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9
Reserve 160ml (2/3 cup) of the berry mixture.
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10
Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.
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11
Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.
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12
Place a weight on top of the plate.
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13
Place pudding in the fridge for 8 hours or until set.
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14
Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white.
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15
Cut pudding into wedges and serve with soy ice-cream or yoghurt.
