|Strawberries||250 Gram, hulled (Punnet)|
|Blueberries||125 Gram (Punnet)|
|Blackberries||125 Gram (Punnet)|
|Caster sugar||3 Ounce (85 Gram)|
|Thin bread slices||6 (From A Gluten-Free Loaf)|
1. Cut strawberries in half, then put into a saucepan with other fruit, sugar and 3 tbsp water. Use a large saucepan so the fruit is in a shallow layer. Heat on low for 2-3 mins until the juice runs from the fruit. Remove from the heat.
2. Using biscuit cutters, stamp out four 5.5cm circles from the bread, then use a 7cm cutter for another 4 circles. Put the smaller circles into the base of four 175ml pudding basins.
3. Spoon in the fruit, then top with the larger circles. Press down, then spoon over just enough juice to colour the bread red. Cover with cling film and put a weight (such as a jar of jam) on top. Refrigerate for at least 4 hrs, or overnight. Reserve the remaining juice.
4. To serve the puddings, uncover and run a knife around the edge. Put a serving plate over each one, then invert to release. Spoon the reserved juice over the puddings and serve.
Calories 479 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.69 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 440.5 mg18.4%
Total Carbohydrates 105 g35%
Dietary Fiber 9.3 g37.3%
Sugars 58.5 g
Protein 9 g17.5%
Vitamin A 3.6% Vitamin C 154.5%
Calcium 10% Iron 18.2%
*Based on a 2000 Calorie diet