Individual summer puddings recipe

By Lucy Williams

Serve this delightfully fruity pud after the Lemon and herb crusted racks of lamb and Puy lentil, red onion and feta salad.

500g mixed berries, such as raspberries, blueberries, redcurrants, blackberries and strawberries, chopped if large
75g caster sugar
4 tbsp crème de framboise or sweetened cranberry juice
16 x 1cm thick slices brioche
Single cream, to serve

1. Place the berries in a pan with the sugar and liqueur or cranberry juice. Heat gently until the fruits start to release their juices. Remove from the pan and tip into a sieve over a bowl to collect the juices.
2. With a 9cm round cutter, cut out 8 discs from the brioche. Dip into the drained juices and press 4 of the soaked brioche circles into the bottom of 4 x 200ml ramekins.
3. Cut strips from the remaining brioche slices, dip in the juices and use to line the sides of the ramekins. Divide the berries between them and fit the 4 remaining brioche circles (soaked in juice) as lids on top. Cover loosely with cling film and stack, placing a small plate on top. Chill for 30 minutes or until ready to serve.
4. To serve, run a knife around the inside of the ramekins and tip out the puddings carefully onto plates. Drizzle with any leftover berry juices and serve with single cream.