Preparation time is 15minutes
Cook time is 3minutes
Total time is 18minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
5 Ingredients
Number of servings
6
- 900grams mixed berries
- 15grams redcurrants (to decorate)
- 15grams mint leaves (to decorate)
- 50grams fructose fruit sugar
- 8-10 white bread, day old, thick slices
Method
Step 1 of 5
Place the fruit in a saucepan with the fructose and 3 tablespoons of water. Heat gently and cook for 3-4 minutes or until the juices begin to run from the fruit. Set aside to cool.
Step 2 of 5
Remove the crusts from the bread. Cut a circle from 1 slice of bread to fit the bottom of a 1.5 litre pudding basin. Arrange the remaining bread, apart from 2 slices, around the sides of the basin, overlapping slightly and leaving no gaps. Place the circle of bread over the gap at the bottom of the basin.
Step 3 of 5
Spoon the fruit mixture, together with enough juice to moisten the bread, into the basin. Reserve the remaining juice. Seal in the fruit with a final layer of the remaining bread, trimming to fit as necessary.
Step 4 of 5
Cover the pudding with a saucer or small plate and place a heavy weight on top. Place the pudding in the refrigerator for several hours, preferably overnight.
Step 5 of 5
To serve, remove the weight and the saucer, and invert the pudding onto a large serving plate. Hold the two together and shake firmly, then carefully remove the pudding basin. Spoon the reserved juice over the pudding and decorate with the redcurrants and mint.
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