English Summer Pudding
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 89.3
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 110.7 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.7 g
- Protein: 2.0 g
View full nutritional breakdown of English Summer Pudding calories by ingredient
Introduction
Very simple and delicious pudding that can be prepared using fresh or defrosted frozen fruits or a mix of both, and varied depending on which fruit are available that you like. Very simple and delicious pudding that can be prepared using fresh or defrosted frozen fruits or a mix of both, and varied depending on which fruit are available that you like.Number of Servings: 6
Ingredients
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150g Strawberries, fresh or frozen, halved if large.
150g Blackberries, fresh or frozen.
150g Raspberries, fresh or frozen.
150g Blueberries, fresh or frozen.
8 slices white, slightly stale bread with crusts removed.
4 teaspoons Sucralose sweetener or 1 rounded tablespoon sugar.
A little water, if using fresh fruit only.
Directions
Put all fruit into a pan. add sweetener and press fruit with a spoon or potato masher to release juice and help to mix in the sugar.
Add a little water if you are using fresh fruit only (2-3 tablespoons only).
Bring to boil, stirring for about 5-10 minutes.
Allow to cool.
Remove crusts from the slices of bread and cover the inside of the basin with bread cut to size, leaving no gaps.
Pour the cooled fruit and juice into the bread lined basin then cover the top of the fruit with the rest of the bread, cut to size.
Put a saucer on top of the bread lid, add a weight onto the saucer and leave the pudding in the refrigerator for two to three hours to allow the juices to soak into the bread.
Turn out onto a plate to serve, either on its' own or with low fat, sugar free custard or yogurt.
Add a little water if you are using fresh fruit only (2-3 tablespoons only).
Bring to boil, stirring for about 5-10 minutes.
Allow to cool.
Remove crusts from the slices of bread and cover the inside of the basin with bread cut to size, leaving no gaps.
Pour the cooled fruit and juice into the bread lined basin then cover the top of the fruit with the rest of the bread, cut to size.
Put a saucer on top of the bread lid, add a weight onto the saucer and leave the pudding in the refrigerator for two to three hours to allow the juices to soak into the bread.
Turn out onto a plate to serve, either on its' own or with low fat, sugar free custard or yogurt.