Individual summer puddings

1. Line 4 x Texas muffin pan recesses with plastic wrap.
   
   
2. In a medium saucepan, combine berries, water and sugar. Stir over a low heat 2-3 minutes, until berries become soft and sugar dissolves. Strain juice into
   a jug, reserving pulp.
   
   
3. Flatten bread using a rolling pin. Using round biscuit cutters, cut 4 x 5cm circles and 4 x 6cm circles from bread. Press 5cm circles into base of each recess.
   
   
4. Cut remaining bread into wide strips and use to line sides of recesses. Completely cover, pressing gently.
   
   
5. Divide berries among bread cases. Pour reserved syrup evenly over berries. Press remaining bread circles on top of berries.
   
   
6. Fold over edges of plastic wrap to enclose pudding. Arrange on a tray. Weigh down with a can. Chill 30 minutes or overnight.
   
   
7. To serve, invert puddings onto plates and carefully remove plastic wrap. Serve topped with fresh berries.

• Fresh berries can be used instead of frozen for the filling.
  
• Reserve a little syrup to drizzle over the top when serving.