Torrevieja Forum and Discussion Board

Preparation and cooking time: 30 minutes
Chilling time: 4 hours
Serves: 6

This dessert, if served as six portions, provides 400 cals, 8g fat (of which 4g saturates), 38g sugar and 0.7g salt per serving.

Ingredients

- 750g (1lb 6oz) mixed berries (raspberries, blackberries, blackcurrants, strawberries)
- 150g (5oz) caster sugar
- 250ml (9fl oz) pomegranate juiced, or other red fruit juice
- 1½ tbsp cornflour
- 8 slices of white bread
- 200ml (7fl oz) single cream, chilled

Method

1. Place half the berries in a heavy-based saucepan and sprinkle over the caster sugar. Pour over the pomegranate juice (or other substitute juice) and warm over a medium heat, stirring to desolve the caster sugar.

2. Simmer for 6 - 8 minutes until soft and juicy. Press the berries and juice through a sieve into a clean saucepan and return the juice to a rapid simmer; reserve the berries in the sleeve.

3. Mix the cornflour with a little cold water to make a slurry and whisk into the simmering fruit juices. Return to a simmer and cook until slightly thickened.

4. Remove the pan from the heat and carefully stir in the remaining uncooked berries.

5. Line a 900g (2lb) pudding bowl with a double-layer of clingfilm, making sure it overhangs the edges by at least 5cm (2in).

6. Cut the crusts off the bread and slice into wide fingers. Soak bread in the fruit juices from the saucepan and then use about ⅔ of them to line the base and sides of the pudding bowl.

7. Spoon the berry mixture into the lined bowl and cover with the remaining bread fingers so that the filling is completely enclosed; top up the filling with any reserved berries from step 2. above.

8. Bring the clingfilm over the pudding and place a saucer on top. Weigh the pudding down with baking weights and chill for at least 4 hours.

9. When ready to serve, carefully turn out the pudding onto a plate and serve with cream.