Name: Summer puddings
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 250g punnet strawberries hulled; 125g punnet blueberries; 125g punnet blackberries; 85g golden caster sugar; 6thin slices of bread from a gluten-free loaf, see tip below

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Summer puddings

Summer puddings

Good Food team

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Serves 4

Easy

Total time: 35 mins

Ready in around 35 minutes

A star rating of 4.3 out of 5.3 ratingsRate

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Packed with berries

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

250g punnet strawberries

hulled
125g punnet blueberries
125g punnet blackberries
85g golden caster sugar
6thin slices of bread

from a gluten-free loaf, see tip below

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Nutrition: per serving

kcal212
fat1g
saturates0g
carbs52g
sugars22g
fibre2g
protein1g
salt0.53g

low

Method

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.

RECIPE TIPS

GOOD FOOD KNOW-HOW

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.

Recipe from Good Food magazine, September 2003

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A star rating of 4.3 out of 5.3 ratings

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