Summer Berry Pudding
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 4.63
- Health score: 0.00
- Weight Watcher points: 2.00
Summary
Summer Berry Pudding might be just the dessert you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 44 calories, 0g of protein, and 0g of fat per serving. This recipe serves 8. For 30 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of castor sugar, punnets each raspberries, cherries, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your The Fourth Of July event. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is very bad (but still fixable). Similar recipes include Berry Summer Pudding, Summer Berry Pudding, and Summer Berry Pudding.
Ingredients
bread8 servings
punnets each raspberries2
cherries100 grams
castor sugar50 grams
pomegranate juice125 ml
Instructions
Step 1
Reserve a few berries to decorate the finished pudding.
Step 2
Hull and slice the strawberries.
Step 3
Place in a frypan with the other berries and cherries, sprinkle with castor sugar and add the water or pomegranate juice.
Step 4
Simmer for about three minutes to release the juices, stirring gently once or twice.
Step 5
Place a sieve over a bowl and tip the fruit in. Allow to drain for 10 minutes, keeping the juice.
Step 6
Meanwhile line a 1.5 litre capacity bowl with plastic wrap.
Step 7
Cut a circle out of the bread to fit the bottom of the bowl.
Step 8
Cut slightly tapered shapes to line the bowl and triangles for the top.
Step 9
Dip one side of the bottom circle of bread quickly into the juice and place, juice side down, into the bowl.
Step 10
Do the same with the bread for the sides, dipping them in the juice then overlapping them by a couple of centimetres.
Step 11
Spoon in the fruit.
Step 12
Arrange the triangles of bread on top, again overlapping the pieces.
Step 13
Gently pour over the remaining juices.
Step 14
Cover the top with more plastic wrap and then place the bowl in a shallow dish to catch any juices.
Step 15
Choose a flat plate that fits the top of the bowl.
Step 16
Place it on top and weigh down with something heavy. Refrigerate for a few hours or overnight.
Step 17
To serve, collect any juices.
Step 18
Remove the plastic from the top and turn the pudding out onto a serving plate.
Step 19
Pour over any remaining juice.
Step 20
Decorate with the reserved fruit and serve with sweetened whipped cream.
Categories
Dish Types: dessert
Diets: dairy free, lacto ovo vegetarian, vegan
Occasions: 4th of july, summer