Harvestberry Sunset Pudd

1 pint fresh or frozen raspberries
1 pint fresh or frozen blackberries
6 tablespoons honey
1 small loaf of sliced white or wheat bread
Whipped cream

In a saucepan over medium heat, combine the berries and honey.
Bring to a simmer and cook for 10 minutes.

Line a deep round bowl with the bread after cutting off the 
crusts, leaving no gaps.  Spoon the cooked fruit into the bowl
and top with remaining bread, covering the fruit completely.
Weight down the pudding with a plate slightly smaller than the 
mouth of the bowl, and place something heavy such as a can of
food on top of the plate.  

Refrigerate for 24 hours.  Gently unmold the pudding onto a
serving plate and serve with lots of cream.

The first paragraph is essentially how to make berry jam.
The volume will reduce considerably.  I had planned to make
this using only 2 pints of raspberries, but ended up throwing
in the extra blueberrys from the Haversack Crumble recipe
simply to have more volume.  You are going to have to 
experiment with amounts of berries and bowl sizes to get
everything to come out correctly.  I could have doubled
the amount of berries with the bowl I was using.  We skipped the
whipped cream.  Wonderful!