Summer berry pudding

3 1/2 cups Raspberries
1 1/2 cups Sugar
1/2 cup water
1 1/2 cups strawberries, coarsely chopped
1 cup blueberries
1/2 cup blackberries
1/2 cup fresh red currants
10-12 slices dense-textured white sandwich bread, crusts removed
1 cup heavy cream

1. In a saucepan, combine 2 cups of the Raspberries, 1/2 cup of the Sugar and the water. Bring to a boil over medium heat, stirring to dissolve the sugar. When the mixture reaches a boil, remove from the heat and let cool for 10 minutes. Transfer to a blender and puree until smooth, 30-40 seconds. Strain through a fine-mesh sieve into a bowl, pressing hard to extract all the juice. Discard the pulp and let the syrup cool completely.
2. Combine the remaining 1 1/2 cups raspberries, the chopped strawberries, the blueberries, blackberries, currants and the remaining 1 cup sugar in the same saucepan used for making the syrup. Place over high heat and cook, stirring, until the juices start to flow, 4-5 minutes. Remove from the heat and let cool completely.
3. Dip some of the bread slices into the cooled raspberry syrup, coating both sides. Place them on the bottom and along the sides of a 2-qt ceramic or glass bowl, lining it completely with no gaps between the slices. Spoon about 3/4 cup of the berry mixture into the bottom of the bowl.
4. Dip more of the bread slices into the raspberry syrup and layer them over the berry mixture. Spoon in about one-third of the remaining berry mixture, then layer again with bread slices that have been soaked in the raspberry syrup. Repeat the layering two more times, ending with a layer of bread that covers the top completely. There should not be much, if any, of the raspberry syrup left. If some does remain, reserve it for spooning on at serving time.
5. Place a plate that just fits inside the bowl on top of the pudding. Weigh down the plate with a heavy can or other object. Place in the refrigerator overnight.
6. In a bowl, whisk the cream until soft peaks form. To serve, remove the weight and plate. Cut the pudding into wedges and serve with spoonfuls of the cream and any remaining raspberry syrup.