1 loaf white bread, crust removed, cut into 1/2-inch (1 cm) thick slices
1 cup (250 ml) 35% cream
2 tbsp sugar
In a small pot, bring 2 cups (270 g) of the raspberries to a boil with the sugar and water. Remove from the heat. Add the remaining raspberries, stirring gently, then let rest for 5 minutes. Drain the fruit over a bowl. Set aside the syrup and fruit separately.
Meanwhile, line a bowl with a 7-inch (18 cm) opening and a capacity of 6 cups (1.5 litres) with plastic wrap.
Cut a circle the same size as the bottom of the bowl out of one of the bread slices. Place the circle of bread in the bowl. Line the sides of the bowl with the other bread slices, cutting them to fit.
Remove the bread pieces one at a time from the bowl and soak them in the reserved raspberry syrup. Place the bread back in the bowl as before, so the bottom and sides are lined. Place the fruit in the centre. Cover with more bread slices, soaking them in syrup just before adding. If there is any leftover syrup, pour it over the bread in the bowl.
Cover with plastic wrap. Place a small plate and a weight (a large can, for example) on top of the pudding to weigh it down. Refrigerate for 6 hours or overnight.
Whip the cream and sugar with an electric mixer until soft peaks form.
Just before serving, remove the plastic wrap from the top of the pudding and unmould onto a serving plate. Remove the remaining plastic wrap. Cut into portions and serve with the whipped cream.