Blackberry and Blueberry Autumn Puddings
A delicious twist on a British summer favourite with blackberries and blueberries cooked in apple juice.
Ingredients
-
50ml
Unsweetened apple juice
-
10g
1 heaped tsp Icing sugar
-
400g
Blackberries (fresh or frozen)
-
200g
Blueberries (fresh or frozen)
-
15g
1 tbsp Chopped fresh mint
-
250g
12 small thin slices of white bread
Special Equipment
N/A
Method
1. Place the apple juice and the icing sugar into a pan over low heat and add the fruit. Bring to a gentle simmer then cook on for 3 – 4 minutes until the juices begin to run. Stir in the chopped mint and set aside.
2. Take four 175 ml ramekins.
3. Cut out with a scone cutter 8 circles of the bread to fit the bottom of each ramekin. Remove the crusts from the remaining slices, and then cut each one in half. Flatten each strip with a rolling pin.
4. Line the base of each ramekin with a circle of bread. Use the remaining strips to line the sides. Keep the last four circles of bread to one side.
5. Spoon the fruit mixture into the lined ramekins and top with the remaining circles of bread. Cover each ramekin with Clingfilm, stand them on a flat tin and place another tin over the tops with a weight on top to press them down. (An unopened can is good for this.)
6. Leave the puddings in the fridge for at least twelve hours.
7. To serve, run the point of a sharp knife round the edge and tip out onto an individual flat plate.
Nutritional information (typical values per 100g):
Calories - 190
Fat - 1 g
Peparation Time - 30 minutes
Cook Time - 5 minutes
Serves - 4
Storage Info - Puddings will keep in the fridge for 48 hours. They can also be frozen, but need to be thoroughly defrosted before serving.
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