Individual Summer Berry Puddings

1. 1

   Line 4 holes of a muffin pan with plastic wrap. Place berries, water and sugar in a medium saucepan. Stir over a low heat for 2-3 mins, until berries become soft and sugar dissolves. Strain juice into a bowl. Reserve pulp.

2. 2

   Using round cookie cutters, cut 2 inch circles and 3 inch circles (4 of each size) from the bread. Press the 2 inch circles into the base of each recess. Cut remaining bread into wide strips and line sides of recesses. Cover sides completely, pressing gently.

3. 3

   Divide berries among the bread cases. Pour reserved syrup evenly over berries. Press remaining bread circles on top of berries. Fold edges of plastic wrap to enclose pudding. Weigh down each pudding with a small can on top. Chill overnight.

4. 4

   To serve, invert the puddings onto serving plates. Carefully remove plastic wrap. Serve topped with berries and accompanied by whipped cream.

* Per serving · 4 servings · Values may vary.