Directions

1. In a pan over medium heat, combine the berries, sugar, and orange zest. Cook, stirring frequently, for 6-7 minutes, or until the berries are soft. Turn off the heat and allow the mixture to cool slightly for about 10 minutes.
2. Line a medium-sized, deep bowl or a small cake tin with cling film. Trim the crusts off the white bread and line the bowl with bread slices, ensuring all surfaces are covered and that the bread extends about 0.5cm above the top of the bowl.
3. Spoon the cooked berry mixture into the bowl, along with some of the juice, reserving any remaining juice for garnish. Cover the berries with more slices of white bread. Pull the cling film over the top to seal it tightly. Place a plate or lid on top, then add something heavy to press down. Refrigerate for at least 4 hours, or overnight, to set.
4. Carefully remove the pudding from the fridge and from the bowl. Slice into quarters and serve with crème fraîche, any remaining berry compote, and a sprinkle of icing sugar.