Start with the shortbread by placing the butter, caster sugar and almond extract into a bowl and beating until light and fluffy.

Scrape down the sides of the bowl. Mix the flour, cornflour and salt in a separate bowl before adding to the butter. Mix until just combined.

Line a 20 by 30 cm/8 by 12 inch tin with butter and grease proof paper. Press in the shortbread dough to the base. Level out by either using the base of a flat-bottomed glass or a cake scraper. Prick the base with a fork before popping in the freezer for 30 minutes or until frozen.

Preheat the oven to 160°C Fan/180°C/360°F/gas mark 4. Bake shortbread for 30 minutes, or until golden on top.

Remove from the oven and gently press down on any bits which have raised and leave to one side to cool.

Whilst the shortbread is cooling, pop ¾ of the berries and the sugar into a saucepan and gently cook over a medium heat.

Once the berries have softened slightly and start to release some juice, sift in the cornflour, mix, and take off heat. Add the remaining ¼ fruit, mix and leave to one side to cool.

Once the shortbread is cool to touch, begin to make the custard. Add the gelatin sheet to a bowl of cold water to bloom for 5 minutes.

Use a balloon whisk to mix the egg yolks in a bowl with the sugar, cornflour and flour until pale in colour.

Add the milk to a saucepan along with the vanilla and bring to near boil. When near boiling, pour ⅓ of the milk into the egg yolk mixture and whisk immediately until smooth.

Pour the egg yolk milk back into saucepan and mix.

Reduce the heat and continue to stir the custard until it thickens – we want this quite thick, a good sign to stop is when it bubbles in the middle.

Take the pan off the heat, add the softened gelatin sheet, and mix well to dissolve. Place back onto a gentle heat for a further minute.

Pour the hot custard on top of the cooled shortbread before adding the berries on top. Don’t let the custard cool first before adding it, as it will start to set in the pan.

Increase the temperature of the oven to 170°C Fan/190°C/370°F/gas mark 5.

To complete, make the crumble. Add the butter, sugar, flour and ground ginger to a bowl. Use your fingers to rub in the butter until it resembles breadcrumbs or pop this all into a food processor and pulse.

Add the flaked almonds and chopped stem ginger and mix through well. Pile the crumble mix on top of the berries before popping in the oven for 30 minutes till golden.

If you have zero willpower, scoop this into bowls fresh from the oven for a heart warming pud OR for that fresh, clean slice, let it cool at room temperature for one hour before leaving to set firm in the fridge for at least 4 hours, or preferably overnight.