When it comes down to a short time limit, it's all about being clever with colour, texture and flavour rather than making fancy things from scratch. This dish is all about appreciating strawberries and the classic flavours that go with them!
Hull and quarter the strawberries. Throw them into a small saucepan over a high heat and pour in the pimms and add the mint. Simmer for 10 minutes, until just soft.
Pour the prosseco, sugar and elderflower cordial into another small saucepan over a high heat and let it bubble away and reduce to a syrup consistency.
Break up the white chocolate into a microwaveable bowl and scatter in the dried strawberry. Microwave for a minute at a time, stirring in between, until the chocolate turns a deep golden brown. Chill in the fridge until solid.
Combine the caster sugar, melted butter, flour, baking powder, egg and milk in a mixing bowl. Whisk it all up together. Scrape the seeds from the vanilla pod and whisk those in too. Spoon the jam into 2 ramekins, then pour the batter over the top, reaching about halfway up the ramekins. Cover the ramekins with clingfilm and poke a few holes in the top. Microwave on high for 50 seconds to 1 minute (800W). Leave to cool for a few minutes.
To plate, spoon some of the poached fruit into the middle of a plate. Tear up the sponge in half and scoop a little clotted cream onto each side. Place it over the strawberries. Break up the shortbread and place the shards over the strawberries. Scatter over the white chocolate. Garnish with the mint and rose petals. Drizzle over the elderflower syrup and serve. Serves 2