Combine
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
moulds.
Using a
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.
Whisked
Custard - Combine all ingredients in medium heatproof bowl, whisk over
pan of simmering water until custard is doubled in volume.
