Ingredients

• 1 large green apple, peeled, cored and finely sliced
• ¼ cup water
• 1 kilogram summer berries (redcurrants, blackcurrants, stoned cherries, blackberries, boysenberries, raspberries, blueberries or strawberries)
• ½ cup sugar
• 1 loaf stale bread, sliced into 1cm slices, crusts removed

Lavender and orange ice cream

• grated rind and juice 2 oranges
• 6 lavender heads
• 2 tablespoons sugar
• ¼ cup Cointreau, optional
• 1 litre quality vanilla ice cream

Method

1. Place the apple slices and water in a saucepan. Simmer gently for about 10 minutes.
2. Add the berries and half the sugar. Stir gently. Bring to the boil and remove from the heat. The fruit will be barely cooked and there will be plenty of juice. Taste and add more sugar if wished. Cool.
3. Cut the bread slices to fit the base and sides of 8x ¾ cup capacity, plastic wrap-lined ramekins or tea cups. Dip bread slices into the juice and arrange neatly over the base and sides of the ramekins.
4. Fill each ramekin with the well-drained fruit, reserving any remaining syrup. Cover puddings with bread slices and a piece of plastic wrap. Put a light weight on top of each. Refrigerate overnight.

Lavender and orange ice cream

1. Gently simmer the orange rind and juice, the lavender, sugar and Cointreau (if using) in a saucepan until the mixture is reduced to ¼ cup. Cool and remove the lavender heads.
2. Turn the ice cream out into a large bowl. Mash to soften. Blend in the orange mixture. Return to the original container and re-freeze overnight.
3. Turn out the puddings and brush with the reserved fruit syrup. Serve with the lavender and orange ice cream and a few fresh strawberries.