SPONGE PUDDINGS WITH MIXED BERRIES

Preheat the oven to 190C/Gas 5; lightly grease 4 ramekins and line the bases with a circle of baking paper; divide the fruit between the ramekins

Put the butter and sugar in a bowl and beat together until pale and creamy; gradually beat in the eggs; sift over the flour, baking powder and mixed spice and fold in gently together with the ground almonds; divide the mixture between the moulds and cover each with a square of pleated, buttered foil, scrunching it tightly around the side of each mould

Transfer to a roasting tin and pour in enough boiling water to come halfway up the sides of the moulds; bake for 30-35 minutes until risen, firm to the touch and a skewer inserted into one of the puddings comes out clean

Turn the puddings out onto serving plates and dust with a little icing sugar