Nigel Slater

Summer puddings are a doddle: ripe peaches torn apart and dropped into glasses of chilled muscat; strawberries, halved and tossed with passionfruit juice; ...

Remove the lid and stir to mix the frozen edges into the middle, then return to the freezer for an hour. Transfer to a chilled container and store in the freezer. Remove the blackcurrants from their stems and put them in a small pan with the raspberries and water. Put the cake in the oven and bake for 35-40 minutes, until spongy to the touch. Just before serving, warm the reserved apricots in a small pan and cut the cake into 16 equal pieces. Fold in half of the cooked apricots and scrape the mixture into the lined cake tin. Remove the cake from its tin and peel back the parchment. Pour the honey into a small saucepan, add the butter and the sugar and warm over a moderate heat until the butter has melted. Mix in the milk and eggs. Break the eggs into a bowl, add the milk and beat lightly to combine. Remove from the heat and set aside. For those whose interest runs to something tart and refreshing, there is a frozen yoghurt the colour of a traditional summer pudding.