Line a 1.25-liter pudding basin or 5 cup capacity mixing bowl with cling wrap and set aside.

Combine the sugar and water in a large saucepan over medium-low heat until the sugar is dissolved.

To the pot add the strawberries, raspberries, blackberries, blueberries, and rosewater and cook for 2 minutes, until the fruit is just softened and has released some juice.

Strain the berries with a sieve set over a bowl to collect the liquid.

Cut six slices of bread into 4 long triangles and leave one slice whole.

Dip the whole piece of bread into the berry juice to coat, then place it at the bottom of the bowl.

Set aside 8 triangles and dip the remaining slices into the berry juice and then line the bowl with the slices, overlapping slightly and making sure to cover the entire inside of the bowl with soaked bread.

Fill the bread-lined bowl with the drained berries and then dip the remaining bread in the berry juice and cover the berries with bread.

Cover the pudding with cling wrap. Place a small plate on top and put a can or a heavy bowl on top of the plate to weigh down the pudding and put the whole thing in the refrigerator for at least six hours or up to overnight.

When ready to serve, remove the cling wrap from the top of the pudding, place a serving plate on the pudding bowl and invert the pudding onto the serving plate.

Carefully remove the bowl and the cling wrap and slice and serve immediately with dollops of whipped cream. Summer pudding is best served within 24 hours – it does not keep well longer than that.