Summer Puddings

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Summer Puddings

 

 

500 g (17 1/2 oz) mixed fresh summer berries (blueberries,

strawberries, red-currants, blackcurrants, raspberries)

60 g (2 oz) caster (superfine granulated) sugar

18 slices gluten-free bread

soy yogurt, to serve

extra raspberries, to serve

 

 

1. Place half the berries in a bowl, sprinkle with half the sugar and

set aside.

 

2. Place remaining berries in a processor with remaining sugar and

process until smooth. Sieve puree, discarding seeds.

 

3. Line four 200 ml (6 3/4 oz) dariole moulds with plastic wrap. Using

a small pastry cutter, cut out 4 circles of bread to line the base of

each mould. Use a slightly larger cutter to cut out circles of bread

for tops. Remove crusts from remaining bread and cut into 2 cm (3/4 " )

strips.

 

4. Dip the bread bases in puree and place in base of moulds, then dip

the bread strips and use to line sides of moulds. Next, fill the

moulds with whole berries, packing well. Lastly, dip larger rounds in

puree and place on top (chill leftover puree). Cover with plastic

wrap, weigh down with a board and chill overnight.

 

5. Unmould onto serving plates, drizzle with leftover puree, top with

berries and serve with yogurt.

 

 

Serves 4.