Summer berry ice-cream pud

1. Place the sugar, vinegar, water and 350 g of the berries in a saucepan and heat gently until the sugar dissolves. Bring to the boil and boil for 1 minute. Remove from the heat and set aside to cool in a bowl. Stir in the liqueur.
2. Put the remaining berries in a food processor and blend for a few seconds until coarsely chopped but not puréed, using the pulse setting for better control.
3. Dip each sponge finger briefly into the liqueur syrup. Line the sides of 6 individual 150 ml pudding moulds or ramekins with the dipped biscuits, trimming to fit and using the trimmings to fill any gaps.
4. Whip cream with the icing sugar and vanilla essence until just peaking. Stir chopped berries into the cream until evenly combined. Pour mixture into the pudding moulds and level the surface. Cover and freeze for at least 3 hours, or overnight.
5. To serve, transfer puddings to the fridge for 30 minutes before serving. Dip them briefly into hot water to loosen the moulds, then invert puddings on to serving plates. Pour a dash of liqueur over each one and serve with berry compote.