Baby Berry Puddings - cooking recipe

Ingredients

14 oz sponge cake
1 pkg (3 oz) raspberry gelatin
1/2 cup smooth cranberry sauce
1 lb frozen mixed berries
1 tsp finely grated orange peel
1 tbsp powdered sugar
None None Fresh mixed berries, whipped cream, to serve

Preparation

Slice sponge cake horizontally to 3/4-inch thickness. Cut out four 1-inch rounds and four 2 3/4-inch rounds from the cake. Cut remaining cake into strips.
Line four 1 1/2-cup pudding molds with plastic wrap, leaving some wrap hanging over the edge of the molds. Place the small sponge rounds into each mold. Place sponge strips around the inside of each mold.
Pour 1 1/2 cups boiling water into a large bowl. Stir in gelatin and cranberry sauce until clear. Stir in the berries then strain, reserving the berries and liquid separately.
Divide the berries among the molds, pressing down firmly. Spoon 1 tbsp of the reserved liquid over each pudding. Top the puddings with large sponge rounds. Spoon another tablespoon of liquid over each pudding. Cover the puddings with the overhanging plastic wrap. Refrigerate for 3 hours or overnight.
Bring the remaining liquid to a boil in a small saucepan. Reduce the heat to low; simmer for about 5 mins or until slightly thickened. Cool.
Invert the puddings onto plates; brush with the liquid. Serve topped with fresh mixed berries, dusted with sifted powdered sugar. Serve with whipped cream.