Put the apple in a small pan with 150ml water, cover and simmer for 3 mins to soften. Add the berries, cover and cook for 5 mins more until the berries have just softened.

Meanwhile, lightly oil four mini pudding moulds. Using a mould as a template, cut out four rounds from the bread and use these to line the base of each mould. Trim the crusts from the offcuts (and reserve these), then use the offcuts and other two slices of bread, cut into strips, to line the sides of the moulds. Press gently to compact the bread a little and leave some overhanging.

Spoon in most of the fruit and juice, reserving about 1 tbsp. Fold the overhanging bread over the fruit and fill in the gaps using the reserved bits of crust to completely cover the top. Cover the moulds and press down firmly to compress the puds. Chill for about 1 hr to firm up. Will keep chilled for up to three days.

To serve, turn the puddings out onto small plates and top with the reserved fruit and juice and the mint. Serve with the yogurt.