– Line 4 individual basins or ramekins with clingfilm, then use the bread slices to line the basins, trimming them to fit and reserving some slices for ‘lids’.

– Place the fruit in a saucepan with 100ml of water. Sprinkle over the sweetener and bring to a simmer over a low heat, stirring occasionally, for 8-10 minutes. Then set aside to cool completely.

– Using a slotted spoon, fill the bowls with the cooked fruit. Cover each with a ‘lid’ of bread and trim the edges.

– Cover with clingfilm, place the bowls on a tray and put a small plate on top of each pudding. Sit a weight (a can of baked beans will do) on each plate and refrigerate for at least 24 hours, or up to 3 days maximum.

– Remove weights and plates. Place a shallow dish or serving plate over each basin and invert puddings. The carefully peel off the clingfilm and serve with fromage frais, if desired.