- Mini Summer Berry Puddings.jpg (34.29 KiB) Viewed 346 times
Ready in: 1 hour + cooling time
Serves: 4
No nutritional information available.
Ingredients
- 90g (3½oz) blackcurrant jelly cubes (approximately 8 cubes)
- 165g (5½oz) raspberry jam
- 500g (18oz) mixed summer berries, defrosted and drained of juice, if frozen
- Vegetable oil, for greasing
- ½ white loaf, crusts removed
- Mint leaves, to decorate
Method
1. Combine the jelly cubes, jam and 250ml (8fl oz) just-boiled water in a saucepan over a medium heat. Cook, stirring, for 2 minutes, or until the jelly has dissolved. Do not allow the mixture to boil. Add the berries and cook, stirring, for 2 minutes until defrosted. Strain the berries through a fine sieve. Reserve the syrup and berries separately. Leave to cool for 15 minutes.
2. Lightly grease 4 x 175ml (6fl oz) pudding moulds and line with cling film, leaving a little to hang over the sides. Stamp out 4 small circles of bread to fit the base of the moulds then dip into the syrup. Place into the bottom of the moulds. Cut 2 larger circles of bread to fit the top of the moulds. Slice the rest of the bread into 2½cm (1in) thick strips the same height as the moulds. Dip the strips into the syrup and use to line the sides of the moulds, overlapping slightly and pressing down. Reserve remaining syrup.
3. Spoon the berries into the moulds. Dip the larger circle of bread into the syrup and use to cover the top of the puddings. Press down gently. Cover with the cling film. Chill for 3 hours.
4. Heat the remaining syrup in a small saucepan until boiling. Boil for 8 - 10 minutes until reduced. Turn the puddings out onto serving plates. Brush with a little of the reduced syrup. Garnish with mint leaves and serve with whipped cream.
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