Summer Pudding | Bread-Lined Mold Filled with Summer Berries

Add the red currants, blackberries, sugar, and water to a wide pot. Cook over medium heat for 3 minutes, until the sugar dissolves and the berries begin to release their juices. Remove from the heat and add the raspberries and quartered strawberries; let the residual heat soften them without breaking them down. Lift the fruit out with a slotted spoon and collect the juice in a separate bowl.

Trim the crusts from the bread slices. Cut one slice into a circle that fits the bottom of the bowl, then cut the remaining slices into strips that widen slightly toward the top. Set aside two slices for the lid.

Line a 1.2-liter bowl with plastic wrap, leaving an overhang. Dip one side of each piece of bread in the berry juice. Place the dipped side against the bowl, covering the bottom first and then the sides, overlapping the pieces so there are no gaps.

Fill the bowl with the berries and drizzle a few spoonfuls of juice over them. Dip the reserved slices in the juice and arrange them over the top to seal it, then fold the overhanging plastic wrap over the bread. Refrigerate the remaining juice in a covered container.

Cover the bowl with a plate that fits snugly over the rim, then set a full water bottle on top. Place the bowl on a tray to catch any spills and refrigerate.

Remove the weight and open the plastic wrap. Place a serving plate over the bowl, invert it, and peel away the wrap. Spoon the reserved berry juice over any pale patches of bread. Slice with a sharp knife and serve with cream.