Line six dariole moulds with cling film. To make the red wine syrup, heat the wine, sugar and allspice, on a low heat, until all the sugar has dissolved. Take off the heat, allow to cool, add the liqueur, raspberries and blueberries to steep. Briefly dip in the pieces of Bara brith and place a piece in each of the moulds. Place a spoonful of the fruit mix on top, then a piece of Bara Brith, then repeat.
Secure the puddings with cling film, and place in the fridge to chill over night. To serve, invert, place each pudding on a plate and serve with mascarpone.