600 grams blueberries, fresh or frozen, thawed with their juices
100 grams raspberries
½ cup caster sugar
1/3 cup blackcurrant syrup (I used Barkers)
¼ cup water
finely grated zest and juice 1 large lemon
3 tablespoons finely chopped mint
12 slices white toast bread, 2 days old
¾ cup cream
6 sprigs of mint
6 ½ cm and 7 ½ cm cutters
4 x 200 ml capacity muffin tins or ramekins
Spray 4 holes of the muffin tin with cooking spray and line each with a large piece of plastic wrap, ensuring there is a good overhang on each one. Spraying the tins makes it easier to get the plastic wrap to stick in a smooth, even layer. Put the tin on a lipped tray to catch the juices that will overflow.
Put the blueberries, raspberries, sugar, blackcurrant syrup, water, the lemon zest and juice and the mint in a saucepan and slowly bring to just below boiling point, stirring gently to dissolve the sugar. Remove from the heat and leave for 10 minutes.
Place a sieve over a bowl and tip in the fruit, letting the juices run through without pushing on the berries. Tip the berries into another bowl and set both aside until cool.
To assemble: Stamp out four x 6 ½ cm circles and eight x 7 ½ cm circles from the bread. Making up one pudding at a time, place a good spoonful of berries in the base of one tin, making sure it is evenly covered as this will be the top of the pudding when turned out.
Place one of the smaller circles in the blueberry juice for 10 seconds, turning it a couple of times until well soaked but not falling apart. Remove and place it over the berries. Top the bread with another layer of berries then soak one of the larger circles in the juice and place on top. Repeat with another layer of berries, finishing with a layer of soaked bread and gently pressing down each layer as you go. The pudding will be above the rim of the tin at this point.
Pull the plastic wrap tightly over the top to seal tightly. Repeat to make 3 more puddings. Place a chopping board on top then something heavy to weight it down. Refrigerate for at least 6 hours or preferably overnight.
Mint cream: Put the cream in a small saucepan over a low heat. Lightly crush the mint leaves with your fingers to release the oils and add to the cream. Bring the cream to just below boiling point and remove from the heat. Tip into a bowl and refrigerate until cold. Strain the cream, discard the mint leaves then beat to soft peaks.
To serve: Peel back the plastic wrap from the top of each pudding. Hold onto the plastic wrap and gently lift the puddings from the tin and place on the bench. Invert them onto plates and remove the plastic wrap. Serve with a spoonful of mint cream.