Summer pudding

Summer’s here so what could be better than a traditional, seasonal dessert to really make the most of all the beautiful fruit now available. This recipe for Summer Pudding won’t break the calorie bank so you don’t need to pass on pudding…

Clean 750g mixed summer fruits, such as blueberries, strawberries, blackcurrants, redcurrants, blackberries and raspberries. Place the fruit (except the raspberries) in a heavy based saucepan with 100g caster sugar. Bring to the boil and simmer gently for 10 minutes, stirring occasionally. Add the raspberries and leave to cool.

Strain the fruit and reserve the juice.

Remove the crusts from 8 slices of bread and cut 3 circles of bread to fit the base, middle and top of a 750ml pudding basin. Shape the remaining bread to fit the sides.

Soak the bread in the reserved juice and use to line the base of the basin and the sides and spoon in half the fruit. Place a second circle of bread on top and cover with the remaining fruit, placing the final bread circle on top.

Cover with a saucer and place a weight on top. Chill for several hours or overnight.

Turn out onto a plate and pour over any remaining juice. Decorate with sprigs of mint.

Makes 6 Servings.
Nutritional Information: 170 calories, 0.7g fat and 25g sugar (2 Units) per serving

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