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Mini summer puddings
Mini summer puddings
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Prep Time:
740 minutes
Cook Time:
5 minutes
Total Time:
745 minutes
Create delectable mini summer puddings with fresh seasonal fruit.
Ingredients:
  • 2 x 125g punnet raspberries
  • 2 x 125g punnet blueberries
  • 250g blackberries
  • 250g fresh strawberries, quartered
  • 220g caster sugar
  • 1 tsp vanilla bean paste
  • 1 1/2 loaves fresh white bread
  • Extra fresh berries, to serve
  • Coles Brand Double Cream, to serve
Instructions:
  • In a large saucepan over low heat, gently mix together the raspberries, blueberries, blackberries, strawberries, sugar, and vanilla. Cook for 5 minutes, stirring occasionally, until the sugar dissolves and the berries start to release their juices. Allow the mixture to cool.
  • Pour the mixture through a fine sieve into a large bowl, separating the berries into a separate bowl from the juice.
  • Cut out 6 discs from bread slices using a 7cm round pastry cutter. Lightly brush the discs with berry juice and place them, brushed-side down, in the bases of 3/4-cup (185ml) dariole moulds or ramekins. Cut out 6 more discs with a 10cm round pastry cutter and keep them aside. Cut the remaining bread into 3cm-wide strips. Brush the strips with the berry juice and place them around the sides of each ramekin.
  • Distribute the berries evenly into the moulds, then cover with the 10cm discs to enclose the filling. Wrap each mould with plastic wrap, place on a tray, and press down with a small can. Refrigerate for 6 hours or overnight to enhance the flavors.
  • Carefully invert each pudding onto a serving plate using a round-bladed knife. Brush them with any remaining berry juice and serve with extra berries and a dollop of double cream.

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