Mini summer puddings

Mini summer puddings


Make the most of seasonal fruit in these mini summer puddings.

The ingredient of Mini summer puddings

  1. 2 x 125g punnet raspberries
  2. 2 x 125g punnet blueberries
  3. 250g blackberries
  4. 250g fresh strawberries, quartered
  5. 1 cup (220g) caster sugar
  6. 1 teaspoon vanilla bean paste
  7. 1 1/2 loaves fresh white bread
  8. Extra fresh berries, to serve
  9. Coles Brand Double Cream, to serve

The instruction how to make Mini summer puddings

  1. Combine the raspberries, blueberries, blackberries, strawberries, sugar and vanilla in a large saucepan over low heat. Cook, gently stirring, for 5 mins or until sugar dissolves and berries begin to release their juices. Set aside to cool.
  2. Strain the mixture through a fine sieve into a large bowl. Place the berries in a separate bowl to the berry juice.
  3. Use a 7cm round pastry cutter to cut 6 discs from bread slices. Lightly brush discs with a little berry juice and place, brushed-side down, into the bases of 3/4-cup (185ml) capacity dariole moulds or ramekins. Use a 10cm round pastry cutter to cut 6 discs from the bread and set aside. Cut remaining bread into 3cm-wide strips. Brush with the berry juice and arrange around the side of each ramekin.
  4. Spoon the berries evenly among the prepared moulds. Top with the 10cm discs to enclose filling. Cover each mould with plastic wrap. Place on a tray. Place a small can on top of each pudding to weigh down. Place in the fridge for 6 hours or overnight to develop the flavours.
  5. Use a round-bladed knife to gently turn each pudding onto a serving plate. Brush with any remaining berry juice. Serve with extra berries and a dollop of double cream.

Nutritions of Mini summer puddings

calories: 659.64 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 128 grams carbohydrates
calories: 21 grams protein
calories: NutritionInformation

You may also like