Summer puddings

Cut the ends off the strawberries and then cut each one in half.

Put the blackberries, blueberries, caster sugar and 150ml water into a large glass bowl. Microwave it on full power for 5-6 minutes, stirring halfway through.

Immediately add the raspberries and stir - be careful you don't splash yourself with the hot juices and don't touch the bowl. Leave to cool.

Using your ramekins (small pots) as a guide, cut 6 circles of bread as large as the top and 6 as large as the bottom slices. Cut strips of bread the same height as the dishes.

Put a small circle of bread in the bottom of each dish and layer the strips at the edge so they're overlapping, completely covering the pot. Press the joins of the bread together with your fingers where it overlaps.

Fill the bread cases with the fruit then spoon the juice over the fruit and put the bread lids on the top.

Put the pots in a deep dish so you catch any juice that might dribble over. Cover with cling film and put a baking tray on top. Put four cans of food on the tray to weigh it down - this will make the puddings firm. Chill in the fridge for at least 6 hours.

Turn the puddings out onto a plate and serve with vanilla ice cream.