Wine & berry jellies

1. Put the gelatine in a bowl with enough cold water to cover it. Soak until it’s soft, (about 5 minutes). Lift the gelatine out and, with your hands, squeeze out any excess moisture.

2. While the gelatine is softening, heat the wine and sugar together, stirring to help the sugar dissolve. You need the mixture to be just warm but not boiling – really hot liquid will affect the gelatine’s setting properties. Remove from the heat and put the gelatine into the liquid and stir to melt – it must have completely dissolved. Stir in the elderflower cordial and 50ml water.

3. Divide the jelly between 6 glasses or teacups. Drop in the fruit. As there’s quite a lot of fruit in each pudding, it shouldn’t bob to the top and sit there, but should disperse throughout the jelly mixture. Put the glasses into a roasting tin (to carry them to and from the fridge) and place in the fridge to set. Allow a day for this, just in case, and enjoy within 24 hours.

4. Serve with some softly whipped cream, either on the side or spooned on top.