Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
8
- 250grams redcurrants, fresh or frozen ,thawed if frozen (sprigs to decorate, optional)
- 125grams caster sugar
- 250grams strawberries, fresh or frozen, thawed if frozen
- 250grams raspberries, fresh or frozen, thawed if frozen
- 8 slices white bread, crusts removed
Nutrition per serving
731kJ / 175Cal
731 Kilojoules or 175 Calories
8% of daily energy intake*
Protein
3.5grams
Fat
1.3grams
Carbs
35.9grams
Sugars
22.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Put the redcurrants and sugar in a heavy-based saucepan and cook over a low heat, stirring occasionally, for 10-15 minutes until tender. Add the strawberries and raspberries, remove from the heat and leave to cool. Strain the fruit, reserving the juice.
Step 2 of 5
Cut 3 rounds of bread the same diameter as a 900 ml pudding basin. Shape the remaining bread to fit around the side of the basin. Soak all the bread in the reserved fruit juice.
Step 3 of 5
Line the base of the basin with one of the rounds, then arrange the shaped bread around the side. Pour in half the fruit and place another round of bread on top. Cover with the remaining fruit, then top with the remaining bread round.
Step 4 of 5
Cover with a saucer small enough to fit inside the basin and put a 500 g weight on top. Chill in the refrigerator overnight.
Step 5 of 5
Turn out onto a serving plate, pour over any remaining fruit juice and decorate with a few redcurrant sprigs arranged on top of the pudding in the centre, if wished. Serve with whipped or pouring cream.
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