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Mini summer puddings

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A low-fat, but indulgent, pudding.
Serves
4
Prep
25 minutes + 2 hours in the fridge
Cook
5 minutes
Each 227g serving contains (excludes serving suggestion)
KCal
227
Carbs
42.80g
Fibre
5.30g
Protein
7.20g
Fat
1.50g
Saturates
0.00g
Sugars
11.10g
Salt
0.80g
Portion Fruit & Veg
1
Ingredients
Ingredients
8–10 slices thin-cut white bread, crusts removed
500g bag frozen mixed summer fruits
artificial sweetener, to taste
Method
  1. Line 4 teacups, dariole or individual mini pudding basin moulds with clingfilm.
  2. Cut 4 x 5cm circles out of the bread and press into the base of the moulds. Cut 4 larger circles of bread (big enough to cover as a lid). Cut the remaining bread into strips and use to line the sides of the moulds.
  3. Place the summer fruits in a saucepan, and heat gently until defrosted. Sweeten to taste. Strain the fruit and reserve the juice.
  4. Divide the fruit mixture between the bread lined cups, then top with the bread "lids". Spoon over the reserved juices, keeping a little juice for serving.
  5. Cover the cups with cling film, top with a small plate and press down with a heavy weight. Refrigerate for a couple of hours.
  6. Turn out onto plates and use the reserved juice to cover any remaining bread.
  7. Serve with a spoonful of light crème fraiche or yogurt.
Chefs tips
  • Keep a few berries to serve with the puddings, or top with fresh raspberries or blackberries.
  • For best results, leave the puddings overnight in the fridge so the bread gets fully soaked with the fruit juices.
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