Little summer puddings

Instructions

1. Put blueberries and sugar into a saucepan. Cook gently until juice just begins to run - about 2 - 3 minutes. Remove from heat, add strawberries and raspberries and leave to cool.
2. Stamp out circles from bread, using biscuit cutters, to fit into four individual pudding basins. You need four 5 cm (2 inch) circles, four 6 cm (2½ inch) circles and four 7.5 cm (3 inch) circles.
3. Put small bread circles into pudding basins. Spoon in half the fruit mixture. Layer medium bread circles on top, then spoon in remaining fruit. Top with final layer of bread.
4. Spoon remaining fruit juice over bread, then wrap with cling film. Refrigerate for several hours, overnight preferred.
5. To serve, run a knife around the inside of each basin, and invert puddings onto individual plates. Serve each one with two tablespoons of yogurt and decorate with mint leaves.