Bring the raspberries, blackberries and blueberries to the boil in a saucepan with the sugar and a little water. Simmer for a few minutes until the fruits burst. Set aside.
Slice the sponge cake into thin pieces and place these in a bowl or in four individual soup plates. Spoon over the warm fruits and some of their syrup. Trickle over the custard and, if you wish, dust with icing sugar.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Nigel uses seasonal produce to prepare dishes that will brighten any winter table.