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🍰 Fruity Summer Pudding

223 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Pick out any unripe or damaged parts from the berries.
  2. 2. Wash the berries thoroughly and let them drain well in a sieve.
  3. 3. Place the redcurrants and strawberries into a saucepan along with the sugar.
  4. 4. Heat the mixture over very low heat for about 5 minutes.
  5. 5. Stir occasionally until the sugar has completely dissolved in the berry juice.
  6. 6. Add the raspberries to the mixture and cook for another 3 minutes.
  7. 7. Stir from time to time until the berries are soft and breaking down.
  8. 8. Cut off the hard crust from all the toast bread slices.
  9. 9. Cut one slice of toast bread to fit exactly into the bottom of a bowl with a capacity of about 1 liter.
  10. 10. Cut 4 to 5 more slices to line the inner sides of the bowl without gaps.
  11. 11. Pour the warm berry syrup into the bowl lined with bread.
  12. 12. Cover the surface of the berries completely with the remaining toast bread slices.
  13. 13. Tightly cover the bowl with cling film.
  14. 14. Place a small plate on top of the film.
  15. 15. Weight down the plate with a heavy object, such as a canned food jar.
  16. 16. Place the bowl in the refrigerator overnight.
  17. 17. Turn the finished pudding out onto a serving plate to serve.
  18. 18. Garnish the pudding with fresh fruit.

Nutrition per serving