Summer Puddings
This delightful mixed berry summer pudding is a vibrant symphony of flavors and colors brought together in a light and refreshing dessert. Bursting with juicy strawberries, succulent blueberries, and bold blackberries, this pudding is a perfect balance of sweet and tart. The gluten-free bread soaks up the luscious berry juices, creating a deliciously moist and fruity treat that is sure to impress your guests.Refreshing and easy to assemble, this summer pudding is an absolute delight to indulge in on a warm day.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 212 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.53 milligram of sodium
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