1. Put the water and sugar in a large saucepan or stock pot and gently heat until the sugar has melted. Add the fruit and bring to the boil. Simmer on a low heat for 3 minutes, gently stirring a couple of times so the fruit stays intact. The fruit should be soft and surrounded by juice.
2. Place a sieve over a large bowl, strain the fruit and leave to one side.
3. Cut the crusts off the slices of bread, then leave 1 slice whole, cut 4 slices in half lengthways and then cut the last 2 slices into 8 triangles.
4. Line a 1.25 litre basin with cling film, leaving 15-20 cm overlap around the sides.
5. Soak the whole slice of bread in the berry juice and press down in the bottom of the basin, then soak the halves and carefully line the sides, pressing down to secure them.
6. Carefully spoon the fruit into the centre, then soak the triangles of bread and use them to create a lid for the fruit. Cover the top with the overlap cling film, then place a plate or lid on top of the basin. Weigh down if possible and chill for 6 hours.
7. When ready, remove the cling film on the top, cover with a large serving plate, and turn the pudding upside down. Remove the basin and remaining cling film, and serve with any leftover juice and some clotted cream.