Melt sugar in water over a low heat and bring slowly to the boil. Add the fruit and lemon juice and stir well. Remove the crusts from the bread and cut into wide strips.

Place a circle of bread in the base of a 2-pint pudding basin and pack the strips around the sides (use a wedge-shape piece of bread to fill in any gaps). Pour in the fruit mixture and cut more strips or a large circle to cover fruit. Place a saucer and a weight on top and leave in a cool place overnight. Turn out the pudding and serve with fresh whipped cream. Serves 6.