First of all place the sugar, creme de cassis and berries in a pan over a high heat. After 2-3 minutes the juices will start to release. Give the pan a shake and pass the liquid through a sieve into a bowl. Leave the fruit to cool down.
Next, choose whether are making mini puddings or 1 large one and line your moulds. For mini ones, use coffee cups lined with a double layer of cling film and for a large one, used a large pyrex bowl. Remove the crusts from the bread and cut into half centimetre slices to fit your moulds. Dip the bread into the juice from the berries and then press into the sides of the mould. Overlap the slices of bread slightly to ensure that the pudding holds together. Add the fruit filling and then create a lid using rounds of bread dipped in the juice. Wrap the pudding tighly in cling film and place a weight on top. Chill in the fridge for at least an hour or two, ideally overnight.
To serve, remove the weight and the cling film and then turn the puddings out of their moulds.
«If in season, use fresh fruit to make this recipe. Try freezing batches of fruit when they are in season and enjoy this pudding all year round.»