recipe_85

Summer Pudding

product_divider
1 hour Preparation, Make 4 servings
DIFFICULTY: Moderate
INGREDIENTS


1 x PureBred Gluten Free White Loaf
225g strawberries
110g blueberries
450g raspberries
150g caster sugar
Cream or dairy free yogurt, to serve.

STEPS
STEP 1

Place the fruit in a large saucepan with the sugar and heat gently for 5 minutes or until the sugar has just dissolved and the juices have started to run from the fruit.

STEP 2

Line mini pudding basins with cling-film. Then cut discs from the bread to line bottoms of the basins, and strips for the sides.

STEP 3

Fill the moulds with the poached fruit, making sure the bread is getting soaked through. Cover each with a last disc of bread pressing down on them well. All the bread should be soaked with the berry juice. Cover and chill overnight. Reserve any leftover liquid.

STEP 4

To serve unmould on individual plates and serve with extra juice and cream or yoghurt if desired.

product_divider