Summer Puddings

FOR PUDDING: Line four 6-ounce molds or ramekins with bread, making sure there is no space between the pieces. Cut a "lid" for each from some of the bread.

Place the blueberries and raspberries in a saucepan with the sugar and cook over low heat, gently stirring, for 3-4 minutes. Add the strawberries and cook for 1 minute.

Pour the fruit into the prepared molds and place a "lid" over the berries. Cover with plastic wrap and set a weight on top of each pudding. Refrigerate overnight.

FOR SAUCE: Place the strawberries in a saucepan with the sugar and water and cook over low heat to dissolve the sugar. Bring to a boil and simmer for 3 minutes, or until the strawberries are completely soft. Place in a food processor and process to a puree. Strain through a fine sieve. Makes 1 cup.

TO SERVE: Unmold the puddings and serve with Strawberry Sauce, whipped cream and extra berries.