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Summer Puddings

Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Reheating
Dish: 
Pudding
Interest: 
Summer, Party, Healthy
Restriction: 
Vegetarian
Ingredient: 
Sugar
Preparation Time: 
240 Minutes
Cook Time: 
10 Minutes
Ready In: 
250 Minutes
Servings: 
2

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