Place the fruit in a large saucepan with the sugar and heat gently for 5 minutes or until the sugar has just dissolved and the juices have started to run from the fruit.
Line mini pudding basins with cling-film.
Then cut discs from the bread to line bottoms of the basins, and strips for the sides.
Fill the moulds with the poached fruit, making sure the bread is getting soaked through. Cover each with a last disc of bread pressing down on them well. All the bread should be soaked with the berry juice.
Cover and chill overnight. Reserve any leftover liquid.
To serve unmould on individual plates and serve with extra juice and cream or yoghurt if desired.
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