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What makes this fantastic for a last-minute, even impromptu, dinner party pud (with interesting Christmas potential) is that you can keep the berries in the deep freeze until needed. I suppose you could, in summer, use fresh berries, though you would lose the contrast between warm rich sauce and sharp icy fruit.

I love to serve this on a rimmed cake stand, but it could make more sense to make up individual portions in saucers or side plates with a lip. I think it鈥檚 important that, however you serve it, you try to keep the berries in a single layer, give or take.