Summer puddings
- Preparation and cooking time
- Total time
- Ready in around 35 minutes
- Easy
- Serves 4
- 250g punnet strawberrieshulled
- 125g punnet blueberries
- 125g punnet blackberries
- 85g golden caster sugar
- 6thin slices of breadfrom a gluten-free loaf, see tip below
- kcal212
- fat1g
- saturates0g
- carbs52g
- sugars22g
- fibre2g
- protein1g
- salt0.53glow
Method
step 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 minutes until the juice runs from the fruit. Remove from the heat.
step 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.
step 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 hours, or overnight. Reserve the remaining juice.
step 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.