1. Preheat the oven to 200°C.

2. Place the fruit in an ovenproof dish measuring approximately 25cm by 20cm.

3. Sprinkle over the ground cardamom seeds.

4. Mix the non-dairy fat and eggs together with a fork. It may look a little lumpy but that is okay.

5. Stir in the ground almonds, dates, baking powder, coconut shavings and pumpkin seeds into the egg mixture until well combined.

6. Dot the mixture on top of the defrosted berries.

7. Spread with a fork as best you can. It does not need to look perfectly even.

8. Bake the pudding for 20 minutes or until the topping is golden brown and the fruit is bubbling.

Improve your gut health with this satisfying baked mixed berry pudding with a coconut and almond crumb topping