A very adult pudding, you don’t need much as both the bubbles and the alcohol are preserved. It will only work with leaf gelatine; the powdered stuff will impair the flavour. Vegetarians may wish to try agar. It is best served in individual wide, stemmed wine glasses or champagne coups (not flutes). If you were feeling truly decadent this could be the basis of a trifle if combined with Madeira cake, and topped with home made custard and whipped cream with grated dark chocolate on top.

5 leaves of leaf gelatine (check the packet for guidelines as the size of the leaves vary significantly from one brand to another)

4 tbsps elderflower cordial

3-4 tbsps caster sugar

Small punnet of raspberries

Small punnet of redcurrants or blueberries (according to whether you prefer sharp or sweet berries)

600ml of decent Cava/Prosecco/ Champagne

• Soak the gelatine leaves in cold water for 15 minutes

• Distribute the washed fruit between the glasses

• Combine the elderflower cordial with 3 tablespoons of sugar, and heat in pan until sugar is dissolved. Remove from heat, and add the gelatine and stir until absorbed. Then add the fizz. Stir well.

• Pour into glasses and refrigerate for at least three hours