Summer puddings

Summer puddings

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Cooking time

Ready in around 35 minutes

Skill level

Easy

Servings

Serves 4

Packed with berries

Nutrition and extra info

Additional info

  • Freezable
  • Gluten-free
Nutrition info

Nutrition

kcalories
212
protein
1g
carbs
52g
fat
1g
saturates
0g
fibre
2g
sugar
22g
salt
0.53g

Ingredients

  • 250g punnet strawberries, hulled
  • 125g punnet blueberries
  • 125g punnet blackberries
  • 85g golden caster sugar
  • 6 thin slices of bread from a gluten-free loaf, see tip below

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Method

  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.
  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.
  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.
  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.

Recipe from Good Food magazine, September 2003

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Comments

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angelasilcock's picture
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I made four of these puddings. One came out brilliantly the second slightly collapsed these two went to our guests as for the last two they just stuck at the bottom of the pudding basin.

Next time I shall put baking parchment at the bottom of each basin. Otherwise puddings were delicious.

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