Method

• 1.
  In a large saucepan over medium heat, cook berries, caster sugar and 1/2 cup (125ml) water, stirring occasionally, for 10-15 minutes, until berries are soft and have released their juices. Remove from the heat and stir in the cassis or cordial, then allow to cool completely.
• 2.
  Strain berries through a fine sieve over a large bowl to catch and reserve syrup (avoid pressing down on berries to retain their shape). Transfer strained berries to another bowl.
• 3.
  Using 5cm and 6.5cm cookie cutters, cut out 6 x 5cm circles and 6 x 6.5cm circles from bread slices (reserve offcuts to line the moulds – see note). Set larger circles aside. Dip the smaller circles in the berry syrup and use them to line the bases of 6 x 1/2-cup (125ml) capacity dariole moulds. Line sides of moulds with bread offcuts (see note), dipping each piece in syrup as you go, right up to the top of each mould. Spoon berries into lined moulds, using about 2-3 tbs for each.
• 4.
  To finish, dip large bread circles in the syrup and cover filling to enclose, like a lid (see note). Place moulds on a small tray and cover with a sheet of baking paper, then arrange another small tray with weights on top. Chill for at least 4 hours or, for best results, overnight. Strain remaining syrup (to remove any crumbs) over remaining berries and chill.
• 5.
  Remove puddings and berries from the fridge at least 30 minutes before serving. To serve, run an offset spatula around sides of puddings to loosen. Invert each pudding onto a small plate or serving dish, then spoon over reserved syrup and berries and drizzle with cream.