Juicy summer pudding

Place berries, water and sugar into a saucepan.
Heat gently until sugar dissolves. Don’t overcook.
Add the berry liqueur if you are using it.
Line a 1 litre pudding bowl with the bread, make a round for the bottom and slices for the sides; let them overlap a bit and trim the bits that overhang.
Remember to keep a slice for the top and use the trimmings as well.
Lay a plate on top of the bread to weight it down.
Chill for a few hours or even overnight so that all the juices soak well into the bread.
Turn out the pudding onto a plate and pour over the remaining juices.
If desired, serve with thick cream, yoghurt or ice cream or yoghurt ice cream.