- Summer Puddings.jpg (21.02 KiB) Viewed 318 times
Takes: 20 minutes (plus chilling time)
Serves: 4 (makes)
No nutritional information available.
Ingredients
- 400g mixed fresh berries, chopped, plus extra to decorate
- 1 tbsp caster sugar
- 12 slices thin white bread, crusts removed
Method
1. Line 4 individual pudding basins with cling film, leaving any excess hanging over the edge. Place the berries, sugar and 2 tbsp water in a medium saucepan. Stir over a low heat for 2 - 3 minutes until the berries have softened. Strain the juice through a fine sieve into a jug. Reserve the berries.
2. Using round cutters, with the bread slices cut out 4 small circles to fit the bottom of the basins and 4 larger circles to fit the top. Press the smaller circles into the base of the basins. Cut the remaining bread into wide strips and use to line the sides of the basins, overlapping so there are no gaps.
3. Divide the reserved berries between the basins. Pour the reserved syrup evenly over. Press the larger bread circles on top of the berries. Fold over the cling film and weigh down using a small can. Chill overnight in the fridge.
4. Turn the puddings out onto serving plates and remove the cling film. Top with the extra fresh berries and serve with cream and any remaining syrup, if liked.
¡SHARE TOPIC!