I've always used a recipe from a book entitled The Cookery Year which is a Reader's Digest Publication which was given to me many years ago.
It is very easy to make.
Preparation Time 30 to 40 minutes. Chilling time 8 hours.
6-8 slices of stale, crust less white bread about half an inch thick.
One and a half pounds of mixed soft fruit
4oz caster sugar
Serves six people
Line a one and a half pint pudding dish with the bread, cut rings for the bottom and shape the bread for the sides, overlapping as you go, save some bread to place on the top of the basin - this will be the bottom of the pudding when you turn it out.
Hull and wash fruit and remove any stones. Put fruit in a wide , heavy bottomed pan and sprinkle sugar over it. Bring to the boil to release the juices and boil for 2 to 3 minutes only.
Place the fruit into the lined bowl, setting aside some juice for later. Cover the top with the remaining bread. Put a plate over the top which will fit inside the bowl and place a weight or something heavy on the top like a tin or jar. Leave in the fridge overnight or at least eight hours. Turn the pudding out onto the serving plate and use the reserved juice to fill in any gaps where the juice hasn't come through the bread. Serve with cream or ice cream or Greek yogurt.
My own tips
I save quite a bit of juice and cover the bread in it as I line the bowl as this helps with the soaking up process, so I always prepare and cook the fruit before lining the bowl.
I always use a piece of cling film over the basin before placing the plate and weight on it.
The fruit I used was from a pack of frozen berries from our local supermarket which included red currants, black currants, raspberries and blackberries. I also added some fresh chopped strawberries and some fresh halved cherries.