1.Cut four 2cm rounds and four 7cm rounds from remaining cake; trim rounds to 2cm thickness.
2.Line four 1½-cup (375ml) pudding moulds with plastic wrap, leaving some wrap hanging over the edge of the moulds. Place small sponge rounds into each mould. Place sponge strips around the inside of each mould.
3.Pour the boiling water into a large heatproof jug; stir in jelly crystals and cranberry sauce until clear. Stir in berries; strain, reserve berries and liquid separately.
4.Divide berries among moulds; pressing down firmly. Spoon 1 tablespoon of the reserved liquid over each pudding. Top puddings with large sponge rounds. Spoon another tablespoon of liquid over each pudding. Cover puddings with overhanging plastic wrap. Refrigerate 3 hours or overnight.
5.Bring remaining liquid to the boil in small saucepan. Reduce heat; simmer about 5 minutes or until thickened slightly. Cool.
6.Turn puddings onto plates; brush with the liquid. Serve topped with extra frozen or fresh mixed berries, dusted with sifted icing sugar. Serve with cream.