Little pots of mmm....!

Eating what is fresh, locally grown and in season, is satisfying on so many levels. Personally, I struggle to eat salads when the weather is cold, feeling baked apples and lentil soup are more satisfying. So it is no surprise that when we are surrounded by such an abundance of sun-ripened red, black and purple berries, the desire is to use them in as many ways possible. Who does not feel better for a meal of fresh, raw pick-your-own?
Lurking in one of my (many) cookery books was a recipe for a light pudding which is ideal for fruit gluts or even frozen fruit (although I am not sure it would taste as good with snow on the ground). It makes four generous servings - if put in to ramekins, it will make six or eight, and if less full because of the topping, maybe nine.
Yes, the topping. Good with out, better with whipped cream, but wonderful with white chocolate cream. This is a (very indulgent) dessert in its own, so is an ideal counterpoint. And the decoration is eminently munch able, so make lots!

Red and White Puddings.

In to a liquidizer/food processor put about 500g fruit (loganberries and strawberries are my current favourite), 125g caster sugar and about three-quarters of a measured pint of water, keeping the rest for later. Blend thoroughly. Place a sieve over a good sized pan and pour the fruit puree through it, adding the rest of the water to help squeeze as much fruit through as possible.
Weigh 50g cornflour in to a large bowl and mix with a little of the sieved puree, to a smooth paste. Heat pan with fruit to boiling point and pour over the cornflour paste, mixing well. Return to pan and stir until thickened, watching to make sure no lumps form. (If they do, remove from heat and stir well until mixed in. A small whisk can help at this stage.) Pour in to bowls and leave to cool.

White Chocolate Cream.
Put 284ml (now the cartons are usually 300ml) single cream in to a saucepan, adding the torn leaves and stalks from a large bunch of basil. Bring to a simmer over a medium heat, then remove from heat and set aside to infuse for at least 10 minutes - the longer the better, but take care a skin does not form. I leave it on top of the Aga until ready to continue.
Meanwhile, weigh out 325g good white chocolate drops, or if slab, chop in to small pieces.
Pour cream through a sieve in to a clean pan, squeezing out as much flavour as possible. Discard basil. Return pan to heat and bring to a simmer. Remove from heat and immediately tip in the chocolate. Leave a few minutes to melt, the stir until smooth.
Pour gently on top of Red Puddings and pour any remaining into small ramekins as a special treat!
Enjoy!

Any topping will do, almond rocher is nice, but I love caramelized cacao nibs (see 'ecole chocolat' for recipe).
Also, any herb would be good to flavour the cream. Mint is the obvious (I have used it to flavour ganache) but lemon balm would be interesting, or fennel perhaps...?)