over any bits of bowl-lining bread that stick up above the level of the berries. place a small plate (one that fits exactly inside the bowl) on top of the layer of bread. then, on top of the plate, place a weight (a large jar or can of something) of 3 or 4 pounds. leave the weighted pudding in the refrigerator overnight.
just before serving the pudding, remove it from the refrigerator and turn it out onto a large serving dish. (you may need to warm the bowl slightly with your hands to get the pudding to “let go.”) if there are any white spots left on the bread, use a 