Mini summer puddings
As the name suggests these Mini Puddings are perfect on a summer’s eve.
6 Ingredients
1 cup caster sugar
500g frozen mixed berries
500g frozen raspberries
1 loaf sliced white bread, crusts removed
Cream, to serve
Mint sprigs, to serve
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6 Method Steps
Step 1
Put the sugar
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and berries into a large saucepan. Place over low heat and cook for 5 mins, stirring gently, until the sugar has dissolved. Place a sieve over a large bowl, and strain the berries, reserving both the juice and berries in separate bowls.
Step 2
Tear 6 long, 4cm wide strips of baking paper. Place one into each of six 1-cup capacity moulds or ramekins, so it goes down one side, across the base and up the other side, extending up over the two sides.
Step 3
Use a round cookie cutter to cut 6 rounds of bread to fit base of each mould and 6 rounds to fit top. Take rounds close to one edge of bread slice, leaving space to cut some of the side strips from, as shown. Cut remaining bread into 1.5cm wide strips and long enough to fit moulds from top to bottom.
Step 4
Brush base of bread rounds with reserved liquid, and place brushed-side-down into moulds. Brush bread strips with liquid and use to line sides of moulds, standing upright, as shown, fitting them snugly together. Spoon berries into each bread-lined mould and pour a little of the reserved liquid over. Brush remaining bread rounds with liquid and place on top of each mould, pressing gently. Keep any leftover liquid.
Step 5
Cover moulds with plastic wrap and stand on a tray. Place a small small jar or can on each pudding to weigh them down. Refrigerate for 8 hrs, or overnight.
Step 6
To serve, use the paper to help loosen and turn puddings out onto serving plates. Lightly whisk the cream until slightly thickened and pour over the puddings. Top with a mint sprig.
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