INDIVIDUAL SUMMER PUDDINGS

Grease 4 pudding moulds with the oil; cut out 8 circles of bread to fit the moulds and use 4 to line the base of each mould; reserve the remaining circles and use the rest of the bread to line the sides of the moulds

Heat the defrosted berries with the sugar for 2-3 minutes; remove berries from the heat and stir in the mint

Pour the mixture into each mould, reserving a little juice; top with the reserved bread rounds and loosely cover with cling film; weigh down each mould with a small tin and leave in the fridge for 3-4 hours or overnight to set

When ready to serve, turn out the puddings onto plates; brush with the reserved juice and serve with the fresh strawberries