berries, sugar, liqueur and rind in large pan, stir gently over heat,
without boiling, until sugar dissolves. Bring to boil; simmer,
uncovered, without stirring, 5 minutes or until juices come out of
berries. Strain berries and pour juice into shallow bowl.
Line four 1
cup (250ml) moulds with plastic wrap. Remove crusts from bread. Cut 4
rounds of bread to fit bases of moulds. Cut remaining 8 slices into 3
pieces each, taper slightly to fit around inside of moulds. Lightly dip
1 side of bread in berry juice; do not saturate bread. Line moulds with
bread, colored side down. Pieces should extend about 3cm above tops of
slotted spoon, divide berry mixture between moulds, fold bread over to
enclose. Pour remaining juices over puddings. Cover with plastic wrap,
weight with a small can on each pudding, refrigerate overnight. Unmould,
remove plastic wrap and serve with Whisked Custard.
Custard - Combine all ingredients in medium heatproof bowl, whisk over
pan of simmering water until custard is doubled in volume.