Summer fruit puddings

Method

• 1
  Use an 8cm-diameter round pastry cutter to cut 8 discs from the bread.
• 2
  Place the fruit in a bowl, cutting any large pieces in half. Add cranberry juice and sugar, and stir until sugar dissolves.
• 3
  Place the water in a heatproof bowl. Sprinkle with gelatine. Place the bowl in a small saucepan. Add enough boiling water to come halfway up the side of the bowl. Stir until gelatine dissolves. Stir gelatine mixture into the fruit mixture.
• 4
  Use half the bread discs to line the bases and sides of four 200ml-capacity dariole moulds or teacups. Spoon a little syrup from the fruit mixture over the bread to soak. Divide the fruit mixture among moulds, reserving a little syrup. Top with the remaining bread discs and press down firmly. Spoon reserved syrup over the bread. Cover with plastic wrap. Place in fridge overnight to set.
• 5
  Combine cream and honey in a bowl.
• 6
  Dip moulds in hot water. Turn onto serving plates. Serve with cream mixture.