Grease and line the bases of 6 x 1 cup (250ml) dariole moulds with baking paper.
Place egg whites in a large metal bowl and using an electric mixer, beat until soft peaks form and add 1 tablespoon caster sugar and beat until glossy.
Using a electric mixer beat butter and remaining sugar until thick and pale and then beat in vanilla paste and egg yolks until pale and add milk, flour and baking powder and then beat until combined.
In 2 batches use a large metal spoon to fold egg white mixture into the egg mixture until just combined and then divide among prepared moulds and bake for 15 minutes or until a skewer inserted into the centre comes out clean.
Meanwhile for soaking mixture, whisk ingredients together in a bowl .
For coulis, place berries and sugar in a food processor and whiz until smooth and then strain through a fine sieve to remove the seeds and set aside.
Whip cream and icing sugar until soft peaks form and chill until required.
Using a skewer, repeatedly pierce the top of cooked puddings and then pour soaking mixture over warm puddings and place in the fridge for 15 minutes.
To serve, remove puddings from moulds, top with whipped cream and pistachios and serve with coulis, a few rasperries and fanned strawberry.