This classic never fails to impress on a warm summers day, served with a spoonful of wonderful clotted cream to cut through the beautifully tart fruit.
Place the fruit, sugar and 1 tbsp water in a large saucepan and cook for 3-4 minutes until slightly softened. Drain and reserve the juice. Allow to cool.
Grease 4 x 200ml ramekin dishes. Using 8 slices of bread, cut 8 rounds slightly smaller than the base of the ramekins and immerse in the reserved juice. Place in the bottom of the ramekins. Remove the crusts from the remaining 4 bread slices and cut in half. Dip in juice to coat and arrange around the sides of the ramekins to line.
Spoon in the fruit and press down well, dip the remaining rounds of bread into the juice and place on top. Spoon over any excess juice, cover well with cling film and place a weight on top. Place in a fridge overnight to chill before removing from the ramekins.
Serve with a generous dollop of Cornish clotted cream.