Simple summer pudding
Try this healthy, fruity summer pud - a good source of vitamin C
1
rating
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 25 mins
- 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.
- 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.
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.
201 kcalories, protein 5g, carbohydrate 46g, fat 1 g, saturated fat 0.2g, fibre 5g, salt 0.6 g
Recipe from Good Food magazine, August 2005.
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We usually go for hot, indulgent puddings, so this was a real change. It's great, tasted fruity and healthy and was so easy. I had no idea bread was that versatile!'
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Ingredients
- 450g summer berries , defrosted if frozen
- 4 tbsp blackcurrants cordial or créme de Cassis
- 225g pot of organic red fruits compote
- 6 medium slices white bread , crusts cut off
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 25 mins
Speedy summer favourite
Ingredients
- 450g summer berries , defrosted if frozen
- 4 tbsp blackcurrants cordial or créme de Cassis
- 225g pot of organic red fruits compote
- 6 medium slices white bread , crusts cut off
201 kcalories, protein 5g, carbohydrate 46g, fat 1 g, saturated fat 0.2g, fibre 5g, salt 0.6 g
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13 December 2007
doshis commented on this recipe
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15 January 2008
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