Home » Food and Wine » Recipes » Individual Summer Puddings

Individual Summer Puddings

Individual Summer Puddings

Carol Hanks is a country nurse by profession – and an outstanding cook by inclination. Try her Individual Summer Puddings.

Makes 8 small puddings using small moulds or cappuccino cups (200ml capacity). The purist edition calls for redcurrants, blackcurrants and raspberries, but use whatever berries you have in the garden – as Carol did.

Individual Summer Puddings

Carol Hanks is a country nurse by profession – and an outstanding cook by inclination. Try her Individual Summer Puddings. Recipes Individual Summer Puddings European Print This
Serves: 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg mixed berries, or berries plus a chopped Granny Smith apple
  • 50g caster sugar
  • large loaf white bread, sliced
  • mascarpone cheese or thick cream

Instructions

  1. Line moulds or cups with cling wrap (this is not essential but makes it easier for turning the puddings out).
  2. Strip the berries from their stalks and hull any strawberries, stem any mulberries etc. Add the sugar and allow it and the berries to merge before cooking on medium heat for 2-3 minutes only. If you are using apple, stew it until softened but not mushy before adding it to the berries. Leave the berries to cool.
  3. Remove the crust from the bread slices and dip the slices in berry juices before moulding them into the sides and bottoms of the moulds/cups. Spoon in the fruit and press down with the back of the spoon to firm.
  4. Cut small rounds of bread, dip into berry juices and press down on top of the puddings. Leave to chill overnight.
  5. When ready to serve, turn out, pour remaining juices over the tops and dish up with a dollop of the mascarpone or thick cream.

 

More From Country Life

Send this to a friend