This summer pudding is great way to enjoy seasonal soft fruits that are packed full of nutrition - enjoy them fresh when they are in season or frozen, if not. Freezing retains vitamin c content very well and frozen fruit is often a very economical alternative to fresh. Either way, enjoy a nutritious dessert full of fibre and vitamin C and only 2g fat per portion too!
- 350g fresh or frozen raspberries
- 350g frozen of fresh blueberries
- 100g blackberries
- 50-100ml water
- 100g caster sugar
- 7 slices medium sliced white bread, one day old
- Wash any fresh fruit you are using in a colander. Place the fruit and sugar into a saucepan and add a little water. Gentle heat in the pan and stir gently so as not to break up the fruit. Heat for about 4-5 minutes, until the fruit juices begin to run.
- Remove the fruit and strain, retaining the juice. Set the fruit aside to cool.
- Remove the crusts from the bread and dip each slice into the retained juices and soak well. Place the bread gently into a 1½ pint pudding basin, cutting or tearing the pieces until the basin is fully lined, pressing gently with your fingertips to fill any gaps or holes.
- Pour in the fruit and cover the base with more soaked bread. Place a plate on top of this and then put a set of heavy pans/weight on top to help the pudding set. Chill overnight.
When you are ready to eat the pudding, run a knife carefully between the pudding and basin to loosen it, and turn carefully onto a serving plate. Enjoy with additional fruit, syrup and a small dollop of low fat crème fraiche.