• STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.


We 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.


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