Preparation time is 30minutes
Cook time is 5minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- thickened cream, freshly whipped (to serve)
- 2 punnet fresh blueberries
- 2tablespoons lemon juice
- 12 slice white sandwich bread, crusts removed
- 1/2 cup water
- 1 cup caster sugar
- 1/4teaspoons salt
Instruction tip
Instead of white bread, you can use the 400g Toscano Brioche Crème Patisier. Trim edges of brioche and cut into thin slices the length of the loaf. Cut rounds, as per the recipe, to fit ramekins. Use a warm, wet knife to slice brioche.
Method
Step 1 of 4
Grease 4 1/2 cup capacity ramekins. Using a 7cm round biscuit cutter, cut rounds from bread slices.
Step 2 of 4
Place blueberries, sugar, water, lemon juice and salt into a saucepan. Stir over a medium heat until sugar dissolves and comes to the boil. Simmer for 1 to 2 minutes or until soft. Remove from heat. Drain through a fine sieve over a bowl.
Step 3 of 4
Spoon 1 tbs of blueberry syrup into the base of each ramekin. Top with a round of bread, 3 tsp softened blueberries and 2-3 tsp blueberry syrup. Repeat layers 3 more times. Press down on filling.
Step 4 of 4
Spoon any remaining syrup over top of puddings. Cover with plastic wrap and refrigerate overnight. Turn puddings out onto serving plates. Serve with cream.
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