1. Place the fruit (except the raspberries) in a heavy based saucepan with the sugar. Bring to the boil and simmer gently for 10 minutes, stirring occasionally. 2. Add the raspberries and leave to cool. 3. Strain the fruit and reserve the juice. 4. Cut 3 circles of bread to fit the base, middle and top of a 750ml (11/2 pint) pudding basin. Shape the remaining bread to fit the sides. 5. Soak the bread in the reserved juice and use to line the base of the basin and the sides and spoon in half the fruit. Place a second circle of bread on top and cover with the remaining fruit, placing the final bread circle on top. 6. Cover with a saucer and place a weight on top. Chill for several hours or overnight in a refrigerator. 7. Turn out onto a plate and pour over any remaining juice. Decorate with sprigs of mint. NOTES : A delicious recipe using plentiful summer fruits. Quick and very easy to make it is a special dessert ideally served with cream or fromage frais.