Individual summer puddings

The berry filling turns these bread puddings a gorgeous bright pink, a great prepare-ahead pud.

Serves: 4

Preparation time:  10 minutes

Cooking time:  5 minutes

Cooling time: Overnight

0.0/5 stars Av. customer rating

You will need

  • ½ teaspoon olive oil
  • 8 slices white bread, crusts removed
  • 400g pack basics frozen red berry mix, defrosted
  • 25g caster sugar
  • 6-8 fresh mint leaves, roughly chopped
  • 200g fresh strawberries, hulled
  • 4 scoops vanilla dairy ice cream
[]

Recipe Information

Step by step guide to making Individual summer puddings

  1. Grease 4 x 200ml dariole moulds or pudding moulds with the oil. Using a 6cm fluted cutter, stamp out 8 circles of bread and use 4 to line the base of each mould.
  2. Reserve the remaining circles and use the rest of the bread to line the sides of the moulds, filling any gaps.
  3. In a pan, heat the defrosted berries with the sugar for 2-3 minutes. Remove the berries from the heat and stir in the mint.
  4. Pour the mixture into each mould, reserving a little juice (pour into a container and keep in the fridge).
  5. Top with the reserved bread rounds and loosely cover with clingfilm. Weigh down each mould with a small tin on top of the cling film and leave in the fridge overnight to set.
  6. When ready to serve, turn out the puddings onto plates. Brush with the reserved juice and serve with the fresh strawberries and ice cream.

Summary of customer ratings and reviews

Nutritional information for Individual summer puddings

Nutritional information for Individual summer puddings

Nutrition type per serving
Calories 258 kcal
Total Fat 5.7g
Saturated Fat 2.8g
Salt 0.42g
Sugar 25.6g

This recipe is:

Close this tooltip and return to the page