Summer berry pudding

You will need:

• 28fl oz custard
• 14oz raspberries or blackberries
• icing sugar to dust
• mint sprigs to decorate

For the purée

• 7oz raspberries
• water

Method

To make the fruit purée simply mix the fruit in a blender, if the mixture is very thick add a little cold water. Then sieve it into a measuring jug

Next, prepare the custard in another jug, making sure it is the same thickness as the purée. If you need to make the custard thinner, add a little milk

Then, at the same time pour the purée and custard on to each half of a plate keeping the central line as straight as possible and drag the tip of a knife between the purée and custard to make a pattern

Neatly arrange the summer fruits in the centre of the plate and sprinkle on a little icing sugar and serve with a sprig of mint

Tips: you could also use thick double cream instead of custard with the fruit purée or add a small scoop ice cream to the fruit. This recipe is also delicious with figs or dates

Nutritional information

Allergy advice

Contains: milk, wheat (gluten), maize, egg.

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.