Winter Berry Pudding

Line 6 small pudding moulds or teacups with clingfilm, making sure to leave enough clingfilm overhanging to wrap and cover the puddings.

Place the fruit, sugar and lemon juice into a pan with 50ml water, cook over a medium heat for 5 minutes until the fruit has released its juices and begun to break down.

Pour the fruit & its juices through a sieve suspended over a bowl and allow all the juice to drain from the fruit. Tip the fruit into a separate bowl and set aside.

Pour the fruit syrup back into the pan used to cook the fruit, and pour in the wine and spices. Bring to the boil and cook for 10 minutes, over a high heat, until the syrup has thickened. Remove from the heat, cover the pan and allow the juices to infuse with the spices for one hour.

Take a 5cm round biscuit cutter to create 6 discs from the bread, to fit the bottom of the moulds. With the rest of the bread, cut out 6 x 7cm round lids alongside as many rectangular pieces as the bread will allow, around 4cm wide and 6cm long.

Dip the smaller base circles into the syrup and press into the bottom of the moulds.

Dip the rectangular pieces into the syrup and press them up against the side of the moulds at a slight angle, making sure they overlap slightly to stop leakage.

Fill each mould with fruit. Dip the larger lid discs of bread into the syrup and place on top of the puddings, so that the whole pudding rises over the top of the edge. Wrap the cling film over the top of the puddings and press each one with the palm of your hand to pack them into the moulds.

Place the finished puddings onto a baking tray and transfer to the fridge. Place something heavy and sturdy on top of the pudding moulds to set them, such as a chopping board weighed down with a few tins.

Refrigerate for 6 hours or overnight before serving.

When you are ready to serve, use the cling film to lift the puddings out of the moulds, pop a small plate on top of each pudding and turn them out by flipping over. Top with leftover syrup, any leftover fruit and a generous scoop of Yeo Valley Organic Vanilla ice cream.