Boozy berry puddings

Method

1. Slice the muffins in half horizontally.

2. Cut out 8 squares of kitchen foil, each measuring 30cm.

3. Place 2 muffin halves in the centre of a double-layered square of kitchen foil (if using smaller muffins, use 3 halves per parcel). Repeat with the remaining foil squares.

4. Divide the fruit between each of the squares and bring the edges up and around the filling.

5. Pour a quarter of the sweet dessert wine over each muffin package and bring the foil together tightly to make a parcel.

6. Place the packets on a hot barbecue, and cook for about 5-7 minutes, or until they're steaming hot.

7. Meanwhile, beat the mascarpone in a bowl until light and fluffy. Beat in the orange juice and zest, adding a dash of orange liqueur and icing sugar to taste.

8. Place a parcel on each of four dessert plates, unwrap and serve topped with a spoonful of the orange mascarpone cheese.

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Ingredients

For the berry parcels

4 large chocolate muffins, or 6 smaller ones
140g Blueberries
225g Raspberries
200ml sweet dessert wine

For the orange mascarpone

250g Mascarpone
1 orange, grated zest and juice
orange liqueur
icing sugar

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