6-8 slices stale, crustless white bread, 1/2 inch thick
1 1/2 lbs. mixed soft fruit
4 oz. granulated sugar

(Strawberries, raspberries, currents, blueberries, cherries).

Line bottom of 1 pint souffle dish or basin with one or two slices of bread to cover bottom completely. Line sides of dish with more bread, cutting to fit if necessary, so that bread fits closely together.

Wash fruit well, removing pits, etc. Boil in heavy-based pan with sugar over very low heat and boil for 2-3 minutes only - until sugar melts and juices begin to run. Remove pan from heat, set aside 1-2 tablespoons of fruit juices.

Spoon fruit and remaining juice into prepared dish and cover surface closely with rest of the bread. Place plate that fits the inside of the dish on top of the pudding and weight it down with heavy tin or jar. Leave pudding in refrigerator for 8 hours.

Before serving, remove weight and plate. Cover dish with serving plate and invert to unmold the pudding. Use reserved juice to cover any part of bread that have not been soaked through by juices. Serve with cream.