adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free summer puddings
0 Likes
Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Indulge in a delightful gluten-free summer pudding, perfect for ending any meal.
Ingredients:
  • 500g mixed fresh summer berries (blueberries, strawberries, red-currants, blackcurrants, raspberries (see notes for Low FODMAP substitution), plus extra raspberries, to serve
  • 60g caster sugar
  • 18 slices gluten-free bread
  • Yoghurt, to serve
Instructions:
  • Place a generous amount of fresh berries in a bowl, shower them with a light dusting of sugar, and let them sit for the flavors to meld together.
  • Combine the rest of the berries and sugar in a food processor and blend until smooth. Strain the puree through a sieve to remove the seeds.
  • Prepare 200ml dariole moulds by lining them with plastic wrap. Cut out bread circles to line the base and slightly larger circles for the tops. Remove crusts from the remaining bread and cut into 2cm strips.
  • Begin by delicately immersing the bread bases in the smooth puree before arranging them at the base of the moulds. Then, dip the bread strips and elegantly line the sides of the moulds. Proceed by generously filling the moulds with whole berries, ensuring they are tightly packed. Following that, dip the larger rounds in the puree and expertly position them on top of the berries. Remember to refrigerate any remaining puree. Cover the moulds with plastic wrap, gently placing a weighted board on top, and allow them to chill overnight to set perfectly.
  • Transfer the dish onto individual plates, generously drizzle with the remaining puree, garnish with fresh berries, and accompany with a dollop of yogurt on the side.

Similar Recipes