Free from DESSERTS

Keep things sweet, whatever your dietary requirements

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COOK'S TIP

This benefits from being made one to three days in advance.

Summer berry pudding

A seasonal treat to celebrate the best of berries.

PER SERVING

300 cals, 4g fat, 1g sat fat, 57g carbs

SERVES 6

PREP 25 mins, plus at least 24 hrs chilling COOK 10 mins

FOR THE SPONGE

* 4 medium free-range eggs

* 100g caster sugar

* ½tsp vanilla extract

* 100g self-raising flour

FOR THE FILLING

* 125g demerara sugar

* 150g blackberries

* 900g mix of strawberries, hulled and chopped, blueberries and raspberries (reserve a few for decoration)

* A few mint leaves, for decoration

YOU WILL NEED

* 30x40cm tray, lined with baking paper

* 1ltr pudding basin, lined with cling film

1 For the sponge, heat the oven to 180C Fan/Gas 6. Using an electric mixer, whisk the eggs, sugar and vanilla until pale and very thick. Sift over then fold in the flour. Pour into the tray; spread evenly. Bake for 7-10 mins until springy to the touch. Briefly cool, then flip on to a cooling rack to cool completely.

2 Cut out circles of sponge the size of the top and bottom of the pudding basin. Cut the remainder into strips. Neatly cover the base and sides with the sponge (saving the large round).

3 In a large saucepan, bring the demerara sugar and 50ml water to a boil. Add the blackberries and reduce to a simmer for 5 mins, mixing to break them down. Fold in most of the remaining fruits (reserve a few for decoration) and simmer for 1 min to soften.

4 Spoon the mixture into the basin, drizzling the syrup close to the edge. Top with the reserved sponge and cover with cling film. Put the basin ona tray and weigh the top down using a smaller plate and a weight. Chill for at least 24 hrs.