8 to 10 slices of white bread without the crusts
3g gelatine leaves
4 fl oz water
5 oz sugar
Juice of 1 lemon
4 oz strawberries
4 oz raspberries
4 oz blackberries
4 fl oz raspberry sauce (see below)

Cut the slices of bread, and use to line a suitable pudding dish. Dissolve the gelatine leaves in water. Add the sugar and lemon juice and divide into three parts. In three separate pans bring the strawberries, raspberries and blackberries quickly to the boil with the syrup and simmer. Allow to cool. Arrange a layer of fruit alternately with a slice of bread in the dish. Pour the rest of the liquid into the middle and cover with slices of bread. Press down with a weight and allow to rest for about 12 hours in the refrigerator. Turn out and coat with the raspberry sauce. Serve with double cream. Note: The fruits may be varied according to availability.

Raspberry Sauce

9 oz ripe raspberries
3.25 oz granulated sugar
Juice of 1 lemon
A little raspberry liqueur if desired.

Puree the raspberries. Add the caster sugar. Flavour with the lemon juice and liqueur. Sieve the mixture to remove pips.