Add the sugar and ½ cup (118 ml) water to a pan over medium heat. Stir until the sugar is dissolved. 

Add the berries and cook until they just start to soften, but still holding their shape and release some of the juices. Remove from the heat and strain the fruit from the juices, keeping the juice.

Place a 4-cup/1-quart bowl onto a plate (to catch any juices). Cut a circle of bread to fit the bottom of the bowl. Dip the piece of bread into the juice to soak. Place in the bottom of the bowl

Cut rectangles to line the side of the bowl, without any gaps, but do not overlap. Cut and piece the bread as needed to fit perfectly.

Pour the fruit into the bowl and create an even layer. Pour the rest of the juice over the fruit. Cut a circle of bread to fit the top (no need to soak in juice). Place on the top.

Place a plate onto the top of the pudding (so it rests on top of the bread, not the bowl) to weigh it down and place something heavy, like an unopened tin can of beans or soup and refrigerate for 8 hours or more.

To serve, remove the tin can and plate. Use a knife to carefully loosen the bread away from the edge of the bowl to it comes out easily. Place a large plate over the bowl and flip (there will be juices so be careful) and slowly remove the bowl and slice. Serve with cream.