1 lb. raspberries
8 oz. blueberries
4 oz. blackberries
5 oz. sugar
About 10 slices white bread

Prepare and rinse fruit. Place fruit in a large saucepan, with the sugar and cook at a medium heat for 3-5 minutes until the sugar melts and the juices run. Remove fruit from heat.

Line a 1 1/2 pint, lightly buttered pudding basin with slices of bread, overlapping them and sealing well by pressing the edges together. Fill in any gaps so the juice cannot get through. Pour in fruit except for 1 cup of juice and cover pudding with more slices of bread. Place small plate or saucer (exact fit) on top and place a 3 or 4 pound weight on top. Refrigerate overnight. To serve - invert, remove basin and cover with saved juice.

Note: Other soft, red fruits may be substituted in similar quantities.