This seasonal dessert can be made outside of summer by substituting with thawed frozen berries, though fresh are best if you can get them.
Bring the jelly, sugar and water up to a simmer in a medium saucepan over medium-high heat, whisking until the sugar has dissolved, the jelly has melted and it has begun to simmer. Add the raspberries, blackberries and blueberries (but not the strawberries) and simmer while stirring for about 2 minutes, until the berries soften and let out juices (but don’t turn mushy). Place the strawberries in a strainer placed over a bowl and pour the hot berry mixture over top. Gently press the fruit to extract the juices (reserve the juices for dipping the bread into.)
Prepare the bread by first cutting out 12 circles that are the same diameter as six 5-ounce (150 mL) ramekins – these will be the tops and bottoms of the puddings. Dip a circle of bread into the juice for a second and place this in the bottom of each ramekin. Cut slices of bread to line the sides of each ramekin, and dip them before arranging (the syrup will help to keep the bread in place on the sides of each ramekin.) Now spoon the berries into each ramekin, pressing down gently to ensure there are no gaps. Dip the last 6 circles of bread into the syrup and place this on top of the fruit, pressing gently. Wrap each ramekin in plastic wrap and chill for at least 2 hours before serving.
To serve, unwrap each ramekin and invert the pudding onto a plate. Serve with a dollop of crème fraiche, sweetened whipped cream or sweetened Greek yoghurt.