English Berry Pudding

1 c raspberry preserves
12 to 16 slices white bread, crusts removed, cut into 1/2 or 1/4 triangles
2 c raspberries, fresh or frozen
2 c blueberries, fresh or frozen
2 c sliced strawberries, fresh or frozen

Line a deep 1 1/2 to2 qt. bowl with plastic wrap. Line the bottom and sides of the bowl with about half of the triangle bread slices. Completely cover the surface so there are no gaps between the bread slices.

Heat the raspberry preserves and 6 c of mixed berries in saucepan over high heat. Bring to a boil and simmer the fruit for 5 minutes to release juices.

Spoon half the berry mixture into the bread lined bowl. Cover with half the remaining bread triangles, next, the remaining berry mixture and finally, top off with the remaining bread triangles. (Use more bread triangles if needed to completely seal the bowl.)

Cover the pudding with plastic wrap. Place a plate on top of the bowl to weigh it down. Refrigerate the pudding for 12 to 24 hours before serving.

To serve, remove the plate and top layer of plastic wrap. Invert onto a serving plate. Remove the bowl and carefully peel the plastic wrap from the pudding.