Mini summer puddings

Line 4 teacups, dariole or individual mini pudding basin moulds with clingfilm.

Cut 4 x 5cm circles out of the bread and press into the base of the moulds. Cut 4 larger circles of bread (big enough to cover as a lid). Cut the remaining bread into strips and use to line the sides of the moulds.

Place the summer fruits in a saucepan, and heat gently until defrosted. Sweeten to taste. Strain the fruit and reserve the juice.

Divide the fruit mixture between the bread lined cups, then top with the bread "lids". Spoon over the reserved juices, keeping a little juice for serving.

Cover the cups with cling film, top with a small plate and press down with a heavy weight. Refrigerate for a couple of hours.

Turn out onto plates and use the reserved juice to cover any remaining bread.

Serve with a spoonful of light crème fraiche or yogurt.