Summer Pudding

• Cut four of the slices of bread into 1/2 lengthwise and then four across making eight small fingers from each slice.
• Line four molds with the fingers (a coffee cup may be used).
• From the remaining slices cut one small circle to cover the bottom of each mould and reserve one larger circle to top each finished dessert.
• Soften the gelatine in the water and bring to a boil with the berries, sugar and lemon juice.
• Set aside to cool.
• Fill each mould with the cooled fruit mixture and place the remaining bread circle on top.
• Cover with plastic wrap and place a large plate on top of the four mounds to compact each dessert into the molds.
• Refrigerate overnight.
• Slide a small knife around each mould to loosen the puddings and place on four cold dessert plates.
• Brush with the raspberry sauce and surround with the custard sauce.

Clotted cream or ice-cream are a perfect compliment also. The fruits can be varied according to availability.