You may have already tried my Winter Pudding (if you have not then use the search link) Here is the recipe for my Summer pudding, which is a perennially popular dessert in England using any summer berries without heating up the kitchen when it is hot. Delicious by itself or with cream and or ice cream.
2 pounds of fresh assorted strawberries, raspberries, blueberries, blackberries and cherries rinsed, drained and picked over. (Use your favourites)
1 1/2 cup sugar (more or less to taste)
1 tablespoon fresh lemon juice
8 to 10 slices good quality white bread crusts cut off (Reserve crusts for croutons or breadcrumbs)
Mix the berries with the sugar and lemon juice, then place in a saucepan and bring to a simmer cooking until the berries become soft and the juices start to run. Do not overcook. Remove from the heat to cool.
Line a large bowl with the bread, overlapping slightly and pressing the edges of the slices together
Pour in the berries. Cover the top with more bread to completely enclose. Press down using the flat of your hand; juice will start to seep up and through the bread.
Put bowl on to a large plate or cookie sheet (to catch any overflow) then place a plate slightly smaller than the bowl on top of the pudding (to allow some descending pressure within the bowl) and add some weight of 2-3 pounds to top of plate and leave in the fridge overnight.
The next day there may be some juice in the bowl on top of the small plate, save this juice.
Remove the weights and plate; see if you can run a knife around the bowl to allow some air. Place the larger plate on top of the bowl, serving size in and quickly turn the pudding over, it should then plop on to the plate top with the excess juice and serve with thick cream or Vanilla ice cream.