Place the berries, caster sugar and elderflower cordial in a pan, and simmer gently until the sugar has dissolved. Remove from the heat and leave the berries to stand for 30 minutes.
Grease a 1 litre pudding basin with butter: this will help the pudding release to serve.
Cut a disc from a slice of bread about the size of the base of the pudding basin. Dip this into the liquid that sits on top of the berries, making sure it is fully coated with the juices, and place in the base of the basin.
Remove the crusts from the bread, and cut it into segments which will fit neatly around the inside of the pudding basin. Soak each in turn in the berry juices, and place in the basin you have lined the entire bowl.
Spoon the stewed berries and any remaining juices into the lined basin, and top with a lid of bread (you may need two slices of bread, trimmed, to make this lid; that’s ok).
Place the basin on a plate, as some of the juices are likely to spill out. Place a saucer that will fit inside the mouth of the basin on top of the bread lid, and weight down with food tins, or a large bag of rice, and leave in the fridge overnight.
Remove the weights and saucer, and turn the pudding out onto a serving plate (it may need a little bit of wiggling, but should slip free without issue). Serve with thick cream.
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