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🍰 Fruity Summer Pudding with Toast Bread

224 kcal · 30 min · 4 servings

Fruity Summer Pudding with Toast Bread Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pick over the berries, wash them, and let them drain well.
  2. 2. Place the redcurrants and strawberries into a saucepan along with the sugar.
  3. 3. Heat the mixture over low heat for about 5 minutes until the sugar has completely dissolved in the berry juice.
  4. 4. Add the raspberries, blackberries, and blueberries.
  5. 5. Cook the berries for another 3 minutes, stirring occasionally, until they are soft.
  6. 6. Trim the crusts off the toast slices.
  7. 7. Trim one slice so that it fits perfectly into the bottom of a bowl with a capacity of about 1 liter.
  8. 8. Line the sides of the bowl with the remaining toast slices, fitting them snugly against the edges.
  9. 9. Pour the warm berry mixture into the lined bowl.
  10. 10. Reserve a small amount of the juice for later use.
  11. 11. Cover the berries completely with the remaining toast slices.
  12. 12. Wrap the bowl tightly in plastic wrap.
  13. 13. Place a small plate on top of the plastic wrap.
  14. 14. Weight the plate down with a heavy object, such as a canned food item.
  15. 15. Place the bowl in the refrigerator overnight.
  16. 16. Turn the pudding out onto a serving plate when ready to serve.
  17. 17. Use the reserved juice to brush any white spots on the bread with a spoon.
  18. 18. Garnish the pudding with fresh fruit.

Nutrition per serving