Advertisement

  • 450g summer berries
    defrosted if frozen
  • 4 tbsp blackcurrant
    cordial or créme de Cassis
  • 225g pot of organic red fruits compote
  • 6 medium slices white bread
    crusts cut off

Nutrition:

  • kcal201
  • fat1g
  • saturates0.2g
  • carbs46g
  • sugars11g
  • fibre5g
  • protein5g
  • salt0.6g
    low

Method

  • step 1

    Mix the first 3 ingredients and leave for 5-10 mins. If you’re using defrosted fruit, tip in some of the juice, too. Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an overhang. Cut a circle of bread to fit the base, then quarter the rest.

  • step 2

    Drain the juices from the soaked fruit into a bowl, dip the bread in until soaked. Layer up the fruit and bread, pour over the remaining juices and cover with the overhanging cling film – weigh down with a small plate and a couple of cans. Chill in the fridge for 10 mins or until ready to eat. Serve with single cream.

RECIPE TIPS
MAKE IT MINI

To make small puddings, simply tear the bread roughly and layer up with the fruit in individual ramekins or coffee cups. Turn out or serve as they are.

Recipe from Good Food magazine, August 2005

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.2 ratings
Advertisement
Advertisement
Advertisement