Recipes+
Ingredients
Method
1.Combine jelly crystals, jam and 1 cup boiling water in a medium saucepan over low heat. Cook and stir for 2 minutes or until jelly crystals have dissolved (don’t boil). Add berries; cook and stir for 2 minutes or until thawed. Strain; reserve syrup and berries separately. Set aside for 15 minutes to cool.
2.Meanwhile, cut 1 sponge crosswise into 12 x 1.5cm-thick slices. Halve slices crosswise (to make 24 strips). Split remaining sponge in half lengthwise. Using a 4cm-round and a 7cm-round pastry cutter. cut 4 x 4cm circles and 4 x 7cm circles from sponge.
3.Line 4 x 1-cup moulds or teacups with plastic food wrap. Press a small sponge circle into base. Arrange sponge strips, vertically. around edge, overlapping slightly. Spoon berries into each mould.
4.Spoon 1 tablespoon of the reserved syrup over each pudding. Top puddings with large sponge circles. Spoon another tablespoon of syrup over each pudding. Cover puddings with overhanging plastic wrap. Chill for 3 hours.
5.Place remaining syrup in a small saucepan over high heat. Bring to the boil; boil for 8-10 minutes or until reduced to 1 cup. Cool. Turn out puddings onto serving plates: brush with a little of the reduced syrup. Drizzle with remaining reduced syrup. Serve with cream and mint.
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