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🍰 Fruity Summer Pudding with Toast

346 kcal · 35 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the berries under cold running water and pat them dry with a kitchen towel.
  2. 2. Place the berries, sugar, vanilla sugar, and 200 milliliters of water into a pot.
  3. 3. Let the mixture simmer gently over low heat for about 5 minutes.
  4. 4. Stir the starch into a small amount of cold water until smooth and free of lumps.
  5. 5. Add the starch mixture to the berries and bring the mixture to a brief boil.
  6. 6. Remove the pot from the heat and set aside about 3 to 4 tablespoons of the hot berry sauce.
  7. 7. Trim the crusts off the toast bread slices.
  8. 8. Line 4 pudding molds completely with the toast slices, ensuring there are no gaps between the bread pieces.
  9. 9. Pour about one-third of the hot berry soup into the lined molds.
  10. 10. Place another layer of toast slices on top of the berries.
  11. 11. Repeat the process with berries and toast until the molds are filled.
  12. 12. Cover the top layer with toast bread.
  13. 13. Place a small plate on top of the pudding to weigh it down.
  14. 14. Allow the pudding to cool down completely.
  15. 15. Place the pudding in the refrigerator overnight.
  16. 16. Remove the pudding from the refrigerator about half an hour before serving.
  17. 17. Carefully loosen the edge of the pudding from the mold using a small knife.
  18. 18. Invert the pudding onto a serving plate.
  19. 19. Drizzle the pale spots with the berry sauce you set aside earlier.
  20. 20. Garnish the pudding with fresh redcurrants.

Nutrition per serving