Place the water and sugar in a saucepan and bring to the boil. Reduce the heat, add the berries and the fruits (with any stalks removed) and stew over a gentle heat until the fruits are soft but still hold their shape. Zest the orange into the mixture and add the Grand Marnier.
Cut the brioche in 1cm thick slices. Line a 1½ pint pudding basin with the bread slices ensuring there are no gaps. Fill with the stewed fruits and cover the top with more bread slices.
Place a saucer with a weight on top (a can of tomatoes or beans is ideal) and leave overnight in a cool place.
The next day, before serving, turn the pudding out onto a plate and serve with the whipped cream or custard sauce.
«When you are adding the fruit make sure it is not too liquid. If it is, strain the liquid and reduce to a thicker syrup and fold the fruits through before pouring into the pudding bowl.»