Summer Berry Pudding

Combine all berries and honey in a medium saucepan and bring to a boil.

Reduce heat and simmer, stirring frequently, until fruit is soft and juicy, about 10 minutes.

Remove from the heat and pour mixture into a strainer set over a large bowl to separate juice from berries. Let cool slightly.

Dip bread slices in berry juices and line a 2-quart bowl, piecing snugly together.

Fill the bread-lined bowl with cooked berries and top with remaining bread slices dipped in juices.

Pour any remaining juices over top of pudding in the bowl.

Top with a piece of parchment paper and a circle of cardboard that fits inside the rim of the bowl.

Top the cardboard with a heavy weight (small cast iron skillets or large cans work well); this process presses the mixture into a sliceable pudding. Refrigerate overnight or up to 2 days.

To serve, beat heavy cream on high speed in a large bowl until soft peaks form.

Beat in powdered sugar. Keep chilled.

Remove the weight, cardboard and parchment paper from pudding.

Gently run a rubber spatula along edges of pudding to separate from the bowl.

Place a serving plate upside down over the bowl and invert the bowl to unmold.

Slice and serve with whipped cream.