- Wash the fruit and place in a saucepan.
- Add the sugar, lemon juice and cinnamon stick.
- Bring to the boil and simmer gently for five minutes.
- Strain off the fruit (a colander works well) and put the fruit to one side.
- Return to the heat and simmer to reduce the juice by half. Leave to cool.
- Use the slices of bread to line the base and sides of a pudding basin or pie dish, first dipping them into the juice. Overlap the slices a little so there are no gaps.
- Cover the base with a layer of fruit, then a layer of dipped bread. Repeat until the basin or dish is full, ending with a layer of bread.
- Put a piece of greaseproof paper on top, and weigh it down lightly.
- Refrigerate overnight. Turn out and serve with clotted cream and a pool of juice.