Summer Pudding Recipe
If you want a quick recipe for Blackberries, then our Berry Pudding dessert recipe is a great family treat to make the most of the seasonal berries.
- Recipe makes: 8 servings
- Prep time:
6 hrs 20 mins
- Cook time: 10 mins
- Calories: 175
- 300g strawberries
- 250g blackberries
- 100g redcurrants
- 500g raspberries
- 175g golden caster
- 7 thin slices white bread
- Wash and gently dry the fruit on kitchen towel - keep the strawberries separate. Put sugar and 3 tbsp water into a large pan and gently heat until sugar dissolves. Bring to a boil for 1 min, then add in the fruit (except the strawberries). Cook for 3 mins over a low heat, until softened, stirring occasionally. Put a sieve over a bowl and tip in the fruit and juice.
- Line a pudding basin with cling film, allowing the edges to overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half then cut 2 slices into 4 triangles each and leave the final piece whole.
- Dip the whole piece of bread into the fruit juice to coat then place this into the bottom of the basin. Now dip the rectangular pieces one at a time and press around the basin's sides so that they fit together neatly but don't worry if you can't fit the last piece of bread in - just trim into a triangle, dip in juice and slot in. Spoon in the softened fruit, adding in the strawberries through the mixture.
- Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down. Chill for 6 hrs or overnight.
To serve, open out cling film then put a serving plate upside-down on top and flip over. Serve with leftover juice, any extra berries and cream. (remember to add the extra calories if using cream)
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