Summer Puddings Recipe
Ingredients
| 1 punnet each strawberries, blueberries and redcurrants | ||
| 400 g mixed frozen berries, defrosted | ||
| 50 g icing sugar, plus extra for dusting | ||
| 6 slices white bread, crusts removed | ||
| Handful of fresh mint leaves | ||
Directions
Hull the strawberries, cut each into 4 and add to three-quarters of the mixed frozen fruit.
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.
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.
Chef
