Mixed berry sponge puddings

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Grease six 125 ml (4 fl oz/½ cup) pudding or dariole moulds with melted butter.

2. Cream the butter and sugar in a bowl using electric beaters until pale and fluffy. Add the eggs one at a time, beating well after each addition. Gently fold in the flour alternately with the milk.

3. Divide the berries between the moulds and top each with a teaspoon of the extra caster sugar. Top the berries with the pudding mixture, dividing the mixture evenly between the moulds.

4. Put the puddings in a large roasting tin and pour in enough hot water to come halfway up the sides of the moulds. Cover the baking tin with a sheet of baking paper, then cover with foil, pleating two sheets of foil together if necessary. Fold the foil tightly around the edges of the tin to seal.

5. Bake the puddings for 35—40 minutes, or until the pudding springs back when touched. Remove the puddings from the water bath, leave to cool in the moulds for 5 minutes, then run a small knife around the inside of the mould and turn out onto plates. Serve with custard or ice cream.