Mixed berry shortcake

Rub in the butter and bring the mixture together to form a soft dough. Divide the dough into four and pack into four 7 cm loose-bottomed, fluted flan tins. Bake for 17-20 minutes.

Meanwhile, place the fruit in a saucepan and add the sugar. Using a small sharp knife, split the vanilla pod open and add the seeds to the mixture and cook for 3 minutes. Using a slotted spoon, remove and reserve the fruit. Bring the sauce to the boil and simmer for 5-10 minutes. Stir until thickened.

Remove the cakes from the oven and loosen the edges, then spoon the fruit on top. Drizzle with sauce and serve.