Ingredients:

For the berry filling:

400g mixed berries (fresh or frozen)

¼ cup water

2 tablespoons strawberry jam (or other red jam)

2 tablespoons sugar

Zest of 1 lemon

For the cheesecake mousse:

150g Angel Food cream cheese

100g Angel Food sour cream

¼ cup icing sugar

½ teaspoon vanilla extract

To assemble:

About half a loaf of thin sliced white bread (check it’s vegan)

Optional garnish: fresh berries and small mint leaves

Instructions:

1.        Make the berry filling: if using fresh strawberries, halve or quarter large ones before cooking. If using frozen berries and cooking from frozen you’ll need to cut any large strawberries once they’ve defrosted during cooking. Place berries, water, jam and sugar into a pan. Cook for about 5 minutes, until fruit is all soft and there is plenty of liquid in the pan. Stir in the lemon zest and remove from the heat.

2.        You need to separate the fruit from the liquid, either by sieving it or by lifting the fruit out using a slotted spoon. I use the latter because I hate the thought of cleaning all the fruit fibres out of the sieve! Set fruit and liquid aside.

3.        Make the mousse. Cut the cream cheese into small pieces and place in a food processor with the sour cream, icing sugar and vanilla. Blend until smooth.

4.        Cut the crusts from the bread slices (freeze the crusts for making breadcrumbs or rusks). Wet the inside of your ramekins and line with clingfilm, making sure there is some overhanging (the water makes it easier to line the dish with clingfilm).

5.        Cut the lids/bases for your puddings: put a dish upside down on a piece of bread and press down so it makes a mark. Using a sharp knife, cut the marked circle from the bread and set aside.

6.        Now line the dishes: holding a slice of bread in one hand, use a spoon or pastry brush to coat one side of the slice with the berry juice. Press it – juice side down – to cover the base and side of the dish. Fill in any gaps with small pieces of juice-coated bread and press down firmly on the join to help seal it. With a sharp knife, trim the bread to the top edge of the dish. Repeat for each ramekin.

7.        Divide the strained fruit between the dishes – it should about half fill them. Top with the mousse to fill the dish.

8.        Take one of the bread circles you cut earlier and brush both sides generously with the berry juices. Place on top of a pudding, and repeat for the other puddings. Cover with shrink wrap and refrigerate for at least four hours but ideally overnight.

9.        There should be extra cheesecake mousse: store it in the fridge for when you’re ready to serve.

10.  To serve: turn out on to dessert plates. Top with the extra cheesecake mousse, fresh berries and small mint leaves. Serve at room temperature or lightly chilled.