Summer Fruit Pudding

This is s a yummy way of using up any sort of combination of summer or autumn fruit and bread. It works well with strawberries, red-currants, blackcurrants, raspberries, gooseberries, and blackberries. I find I don't need any extra sweetness as usually the less sweet fruit are compensated by the sweeter ones. If you have a sweeter tooth add a little honey, but try to educate your palate to appreciate the taste of the fruit.
Take some bread, which can be brown or white and anything from stale, (but check for actual mould) to fresh. Slice fairly thinly and remove crusts if you want and line a pudding bowl with them. The size of bowl is determined by how much bread/ fruit you want to use. Save enough bread for the top. Heat the fruit in the microwave, hob, or in the oven if something else happens to be cooking until it is nice and soft. Pour into the bread lining. Cover with a top of bread, weigh down the top with a saucer, allow to cool, then place in the fridge for at least an hour until the juice has seeped into the bread. If short of time you can add some fruit juice to make the mixture a bit runnier. Remove the saucer and replace with a dinner plate, then tip the whole thing upside down. The top is now the bottom. The pudding should slide onto the plate. You may need to leave it for a few minutes till it does this. Then remove the bowl. If you have any medical personnel at the dinner table be prepared for comments about it looking like a placenta! The taste soon wins them round! ;)