English Bread and Berry Pudding

Strip the red currants from their stalks using a fork and wash. Prepare the raspberries, blueberries and strawberries. Cut the strawberries into smaller pieces if necessary.

Put half the berries into a pan, sprinkle with sugar, add the red currant juice and heat. Simmer for a few minutes, then push the fruit through a sieve and return to a boil. Mix the cornstarch in a little cold water, add to the fruit puree and return to a boil. Carefully stir in the rest of the fruit, briefly return to a boil and immediately remove from the heat.

Cut the crusts off the bread. Line the molds with bread (cut a circle for the bottom and rectangles to fit the sides).

Turn the prepared berries into the lined molds and put into the refrigerator to cool completely.