Mini summer puddings

| September 15, 2013 | 0 Comments

Recipe supplied by Adele at Made 2 Measure Catering: telephone 07801 270703. Makes 6.

Summer pudding


  • 12 slices of white medium-sliced bread
  • 700g (25oz) mixed berries
  • 150g (5oz) caster sugar
  • 2tbsp blackcurrant cordial
  • 1tbsp cassis liquor
  • Equipment: 6 mini pudding basins


  1. Place all fruit into a saucepan. Add the caster sugar and liquid and heat for 8-10 mins.
  2. Let the fruit cool a bit then get a large bowl and drain in a sieve, separating fruit from juice.
  3. Remove the crusts from the bread slices and stack the bread. Using a round cutter, cut out six bread bases.
  4. Cut the remaining bread slices in half. Now dip the bread in the fruit juice as you work around lining the basins.
  5. Pack the fruit into the basins and then add the lids, dipped in juice. Repeat six times, then cover with cling film. Place the pudding basins upside down on a plastic tray or plate and place in the fridge overnight.
  6. Turn out onto a serving plate, cut an opening so the fruit falls out, dust with icing sugar and decorate with mint leaves and extra fruit. Serve with ice cream. Enjoy!
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