Little summer puddings

Method

1. Put the blueberries and sweetener into a saucepan with 1 tablespoon of cold water. Cook gently until juice just begins to run from the fruit – this will take about 2–3 minutes. Remove from the heat and add the strawberries and raspberries. Leave to cool.

2. Stamp out circles from the bread, using biscuit cutters, to fit into four individual pudding basins. You need four circles of about 5cm, four circles of about 6cm and four of about 7.5cm.

3. Put the small bread circles into the individual pudding basins. Divide half the fruit mixture over the basins. Layer the medium-sized bread circles on top, then spoon in the remaining fruit. Top with the large bread circles, then spoon any remaining fruit juice over. Cover with clingfilm and refrigerate for several hours, or overnight.

4. To serve, run a knife around the inside of each basin and turn out the puddings onto individual plates. Great served with single cream or yogurt.

Comments                        add a comment

I watched how to make these this morning then I went out and picked fresh blackberries and bought some strawberries. I have just got in from work and had one of these puddings and they are ABSOLUTELY amazin'. My family loved them aswell. Cheers Anthony!

Ingredients

225g Blueberries
3 tbsp Splenda granulated sweetener
150g Strawberries, hulled and sliced
150g Raspberries
6 slices medium-cut white bread
cream or Yogurt, to serve

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