Simple, elegant and delicious, nothing beats a summer berry pudding.
150g caster sugar
250ml rosé wine
1 vanilla bean, split
2 punnets strawberries, hulled, halved
1 punnet blueberries
1 punnet raspberries
16 slices white sandwich bread, crusts removed
Greek-style plain yoghurt, to serve
Honey, to serve
1. Put sugar in a small heavy-based pan over a high heat. Cook, without stirring, until sugar caramelises. Add wine and vanilla bean, reduce heat to low and cook for 5 minutes or until toffee is melted and mixture thickens. Add berries to mixture, then set aside to cool.
2. Line four ¾-cup ramekins or small pudding basins with plastic wrap, leaving at least a 5cm overhang on all sides. Cut 4 circles of bread to fit in the base of each prepared ramekin and put 1 circle in the base of each. Cut the remaining bread into rectangles, reserving 4 slices, and use these to line sides of each ramekin.
3. Spoon berry mixture into dishes, reserving a little syrup. Cut 4 circles from reserved bread to fit top of each ramekin, then position over berry mixture. Fold overhanging plastic wrap over top of each pudding. Lightly weigh down puddings using discs of cardboard and cups of water. Refrigerate overnight. Turn out puddings onto serving plates and serve with reserved syrup, Greek yoghurt and honey.