← All recipes

🍰 Fruity Summer Pudding

414 kcal · 30 min · 4 servings

Ingredients

• 800 g berries (e.g. raspberries and blueberries)
• 100 g jam sugar (2:1)
• 200 ml red currant juice
• 1 lemon (juice)
• 1 tbsp cornstarch
• 350 g fine white sandwich bread (or toast bread)

Instructions

1. 1. Line a loaf pan with cling film.
2. 2. Rinse the berries thoroughly and sort them.
3. 3. Take 250 grams of the fruit and put them in a pot.
4. 4. Sprinkle the fruit with jam sugar.
5. 5. Add the redcurrant juice and the lemon juice.
6. 6. Warm the mixture slowly.
7. 7. Let the mixture simmer for a few minutes.
8. 8. Strain the mixture through a sieve.
9. 9. Bring the strained liquid back to a boil.
10. 10. Mix the cornstarch with a little cold water until smooth.
11. 11. Stir the mixed starch into the hot fruit puree.
12. 12. Bring the mixture to a boil.
13. 13. Let the mixture thicken for a few minutes.
14. 14. Stir in the remaining fresh berries.
15. 15. Remove the pot from the heat.
16. 16. Let the berry mixture cool down.
17. 17. Cut off the crust from the white bread.
18. 18. Slice the bread.
19. 19. Line the bottom of the pan with the bread slices.
20. 20. Line the sides of the pan with the bread slices.
21. 21. Pour the cooled berry mixture into the pan.
22. 22. Cover the filling with the remaining bread slices.
23. 23. Ensure the filling is completely enclosed by the bread.
24. 24. Cover the pan with cling film.
25. 25. Place the pan in the fridge for at least 4 hours.
26. 26. Ideally, store the pudding overnight.
27. 27. Release the pudding from the pan before serving.
28. 28. Slice the pudding.

Nutrition per serving

• kcal: 414
• Protein: 10 g · Fett/Fat: 2 g · Carbs: 86 g