Mini summer pudding recipe

Rachel Walker

This delicious sweet treat is a perfect way to use in-season summer fruits

Around this time of year soft summer fruit ripens quickly and can result in a glut of strawberries, raspberries and redcurrants. This recipe is a great way of using them up, and the mini puddings can be frozen and easily defrosted later when summer fruit feels like a luxury once more.


Ingredients (makes 8)

1kg soft summer fruit (frozen or fresh)
100ml water
150g caster sugar
1 large loaf of white bread, thinly sliced (slightly stale is preferable)
300ml double cream

Equipment: silicone muffin tin


Method

1. Rinse the summer fruit, put the berries in a pan with the water and sugar and place a lid on. Heat for 2-3 minutes until the fruit softens and starts to give off its juice. Remove from the heat and set aside to cool.

2. Cut the crusts from the bread and then use a circular pastry cutter to create eight circles of bread which sit neatly at the bottom of the muffin tin holes. Then cut another eight circles (using a slightly larger pastry cutter) which will fit as lids.

3. Slice the rest of the bread into thick rectangles which can be wrapped round the sides of the silicone moulds (it’s fine if you need two to make up the length). Now methodically dip the bread into the juice from the summer fruit compote—starting with the small circular base and then the rectangular sides. Divide the fruit between the holes in the muffin tin and then dip the lids in the remaining juice and press them down on top.

4. Place a tray on top of the muffin tray, weigh it down with a tin of beans and refrigerate overnight. Pop out the individual summer puddings and serve with a dollop of whipped cream.

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