- 250g punnet strawberries, hulled
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 125g punnet blueberries
Blueberries are one of the few edibles native to North America and credited with being…
- 125g punnet blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- 85g golden caster sugar
- 6 thin slices of bread from a gluten-free loaf, see tip below
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.
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.
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.
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.
Good Food know-howWe liked Antoinette Savill’s gluten-free and wheat-free loaf which comes unsliced and is available in most major supermarkets. We made the leftover bread (from cutting the circles) into breadcrumbs and froze them for future use.