Ingredients

• 175g/6oz sugar
• 100ml/3½fl oz water
• 1 vanilla pod
• seeds scraped out
• 100g/3½oz blueberries
• 100g/3½oz strawberries
• hulls removed
• quartered
• 100g/3½oz raspberries
• 2 tbsp orange liqueur
• 12 slices white bread
• crusts removed
• sliced in half
• 3 tbsp finely chopped rose-flavoured Turkish delight
• icing sugar
• clotted cream
• 3 tbsp finely chopped rose-flavoured Turkish delight

Directions

• Place the sugar
• water and vanilla pod and seeds into a pan and bring to the boil. Reduce the heat and simmer for 7-8 minutes
• then add the berries and orange liqueur. Remove the pan from the heat and set aside to cool.
• When cooled
• strain the berries through a sieve
• reserving both the liquid and the fruit in separate bowls. Discard the vanilla pod.
• Dip the bread slices in the fruit juice
• then use a third of the soaked bread slices to line four small dariole moulds. Spoon some of the berries into the bottoms of each mould
• then divide half of the chopped Turkish delight among them. Top with half of the remaining soaked bread
• then spoon over the remaining berries and top with the remaining soaked bread. Press down to pack the bread and berries into the moulds.
• Cover the moulds with cling film and chill in the fridge overnight.
• To serve
• turn the puddings out onto serving plates
• dust with icing sugar and top with a dollop of clotted cream. Sprinkle over the chopped Turkish delight and serve.