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Summer Puddings Recipe
|Strawberries||10 Ounce (1 Punnet)|
|Blueberries||10 Ounce (1 Punnet)|
|Red currants||10 Ounce (1 Punnet)|
|Mixed frozen berries||400 Gram, Defrosted|
|Icing sugar||50 Gram (Pus Extra For Dusting)|
|White bread slice||6|
Calories 222 Calories from Fat 9
% Daily Value*
Total Fat 0.75 g1.1%
Saturated Fat 0.04 g0.18%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 134.1 mg5.6%
Total Carbohydrates 52 g17.4%
Dietary Fiber 8.6 g34.6%
Sugars 27.7 g
Protein 4 g7.4%
Vitamin A 1.4% Vitamin C 127.4%
Calcium 4.2% Iron 5.4%
*Based on a 2000 Calorie diet
Add half of the sugar and set aside.
Put the rest of the frozen fruit in a blender together with the remaining sugar and whizz to a puree.
Line 4 ramekins or small pudding moulds with clingfilm.
Now cut small circles of bread to form the pudding bases, slices for the sides and larger circles for the tops.
Dip the pieces of bread in the puree and use to line the moulds.
Fill the centres with the strawberry and frozen fruit mixture and a little of the puree and press down well, topping with the larger circles of bread.
Place the puddings in the fridge to chill for 30 minutes.
Remove the puddings from the moulds and put on to plates.
Pour over the remaining puree and serve with a dusting of icing sugar and fresh mint leaves.