Mini Summer Pudding
This pudding unusually reminds me of Christmas. We had many years sharing Christmas day antics with another family that lived down the road. It was always food focused, of course. The mum would always bring a summer pudding and I loved it. I have since made many mini versions on the boats. It’s been a while now, and the selection of berries from the garden was clearly calling for the summer pudding be brought back. SUPER EASY, super tasty!
You can make one big one, but the mini ones feel special and look beautiful when served.
Ingredients
1.25kg of mixed berries (i used raspberries, blackcurrants, strawberries and cherries)
175g caster sugar
1/4 tsp vanilla
2 x small loaves sliced milk bread, a day old
To serve
Single Cream
Equipment: 12 Ramekins or silicon moulds.
round cookie cutters or use a jam jar
Method:
Wash the fruit and take out any stones. Cut the cherries and strawberries in to quarters.
Keep the strawberries to one side.
In a pan heat the caster sugar and vanilla with 3 tablespoons of water until sugar is dissolved. Stir and bring to the boil.
Add the berries (except the strawberries) on a low heat, and allow to cook, occasionally stirring.
Take off the heat and using a sieve strain the juice in to a separate jug.
Add the chopped strawberries to the fruit and gently mix together.
Line the ramekins with clingfilm, even better, use silicon moulds
Using your cooking cutters cut rounds of bread the same size of your ramekins. Dip it in the the juice so it is absorbed in to the bread and proceed to line the ramekin sides in the same way. Fill to the top with the fruit and top with another round of soaked bread.
Cover the moulds and weigh them down in the fridge for at least 4 hours. On top of each other and rotate.They will last a couple of days in the fridge. They also freeze very well.
To serve, turn them out, add a drizzle of the reserved juice and single cream.
Enjoy, I hope you find them as delicious as I do!
To receive the latest news, recipes, tips and bits… be sure to sign up to my newsletter below. X
