• Prepare the bread. Set aside 2 slices of bread for the top of the pudding. Use the remaining slices to line the pudding bowl (see method below).
• Prepare the fruit. Hull the strawberries and halve any large ones. Strip the currants from their stalks and pit the cherries.
• Cook the fruit. Place the redcurrants, blackcurrants, and cherries in a saucepan with the sugar and measured water. Gently heat until the juices begin to run. Stir to dissolve the sugar, then cook until the fruit is just tender.
• Add remaining berries. Remove from the heat and stir in the strawberries, raspberries, and liqueur.
• Assemble the pudding. Spoon the fruit and half the juice into the lined pudding bowl. Cover the top with the reserved bread slices to form a lid.
• Press and chill. Place the bowl in a shallow dish to catch any juices that escape. Cover with a saucer that fits just inside the rim, then weigh it down with a tin or kitchen weight. Chill for at least 8 hours, or overnight.
• Unmould and finish. Run a knife around the edge of the bowl and gently invert the pudding onto a serving plate. Pour over the reserved juice, especially over any pale patches of bread.
• Serve. Slice and serve with a generous spoonful of crème fraîche or Greek yogurt.

How to Line a Pudding Bowl

• Place a slice of bread in the base of the bowl, trimming it to fit if necessary. Line the sides with more slices, overlapping slightly and pressing them gently together to form a snug layer. Make sure there are no gaps so the juice stays contained.