Warm summer berry and banana pudding

Method

1. In a medium saucepan heat the butter and sugar together until bubbling. Add the berries, banana and apple juice; sauté for 2 3 minutes until the berries are hot, but not falling apart.

2. To make the crème anglaise put the cream in a separate heavy-based saucepan, hold the vanilla pod over the pan and scrape the tiny seeds into it before adding the split pod. Heat the cream through and then remove from the heat, cover and set aside to infuse for 10 minutes.

3. Remove the vanilla pod from the cream. In a heatproof bowl, beat the egg yolks with the sugar until smoothly blended and creamy. Gradually add the hot cream, stirring all the time. Set bowl over a medium pan of barely simmering water, heating gently and stirring constantly. Cook for about 15 minutes or until the custard thickens to a creamy consistency that coats the spoon. Add the brandy and mix well. Strain the custard into a bowl before serving.

4. Crumble one slice of toasted Madeira cake into the bottom of a pie dish. Spoon over a little sautéed fruit mixture, and pour over enough crème anglaise to cover. Continue making layers, ending with a topping of crème anglaise. Serve straight away.