Preparation time is 25minutes
Total time is 25minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 100grams black currants, stemmed
- 100grams raspberries
- 133grams sugar
- 200grams strawberries, sliced
- 100grams blueberries
- 12 slices white sandwich bread, crust removed
Nutrition per serving
1280kJ / 307Cal
1280 Kilojoules or 307 Calories
15% of daily energy intake*
Protein
5.8grams
Fat
2.1grams
Carbs
63.7grams
Sugars
40.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try our summer pudding, a classic dessert made with all the best ingredients. Enjoy the sweet and tart flavours that are perfect for al fresco dining.
Method
Step 1 of 5
Cook the black and red currants and sugar in a saucepan over medium heat, stirring often, until the fruit gives off its juices. Stir in the strawberries and blueberries and cook just until they begin to soften.
Step 2 of 5
Cover the bottom of the bowl with a round of bread trimmed to fit. Line the sides of the bowl with bread slices as needed, trimmed and overlapping to fit.
Step 3 of 5
Spoon some of the fruit juices over the bread. Fill the bowl with the fruit, packing it well. Cover with the remaining bread, trimmed to fit.
Step 4 of 5
Place the bowl on a plate. Cover with plastic wrap. Place a small plate inside the bowl and weigh with a heavy can of food. Refrigerate at least 8 hours or overnight.
Step 5 of 5
Uncover the bowl and turn the pudding out onto a serving platter. Serve chilled.
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