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Mini summer puddings
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Mini Summer Puddings: Perfect for warm nights.
Ingredients:
  • 215.00 gm caster sugar
  • 500g frozen mixed berries
  • 500g frozen raspberries
  • 1 loaf sliced white bread, crusts removed
  • Cream, to serve
  • Mint sprigs, to serve
Instructions:
  • Combine the sugar and berries in a large saucepan over low heat. Cook for 5 minutes, stirring gently until the sugar dissolves. Strain the berries using a sieve over a large bowl, separating the juice and berries into separate bowls.
  • Cut 6 long, 4cm wide strips of baking paper and place one in each of six 1-cup capacity moulds or ramekins, ensuring it covers the sides and extends over the edges.
  • Cut 6 rounds of bread using a round cookie cutter for the base and 6 rounds for the top of each mould. For the base rounds, take them close to one edge of the bread slice, leaving space to cut some side strips. Cut the remaining bread into 1.5cm wide strips long enough to fit the moulds from top to bottom.
  • Brush the base of bread rounds with the reserved liquid and place them brushed-side-down into the moulds. Brush the bread strips with liquid and use them to line the sides of the moulds, standing upright and fitting them snugly together as shown. Spoon the berries into each bread-lined mould and drizzle a little of the reserved liquid over them. Brush the remaining bread rounds with the liquid and place them on top of each mould, pressing gently. Remember to save any leftover liquid for later.
  • Cover the moulds with plastic wrap and place them on a tray. Top each pudding with a small jar or can to weigh them down. Refrigerate for 8 hours or overnight.
  • Use the parchment paper to gently release and invert the puddings onto plates. Whisk the cream until slightly thickened, then drizzle over the puddings. Garnish with a sprig of fresh mint.

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