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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the raspberries, blueberries, blackberries, strawberries, sugar and vanilla in a large saucepan over low heat. Cook, gently stirring, for 5 mins or until sugar dissolves and berries begin to release their juices. Set aside to cool.
Step 2
Strain the mixture through a fine sieve into a large bowl. Place the berries in a separate bowl to the berry juice.
Step 3
Use a 7cm round pastry cutter to cut 6 discs from bread slices. Lightly brush discs with a little berry juice and place, brushed-side down, into the bases of ¾-cup (185ml) capacity dariole moulds or ramekins. Use a 10cm round pastry cutter to cut 6 discs from the bread and set aside. Cut remaining bread into 3cm-wide strips. Brush with the berry juice and arrange around the side of each ramekin.
Step 4
Spoon the berries evenly among the prepared moulds. Top with the 10cm discs to enclose filling. Cover each mould with plastic wrap. Place on a tray. Place a small can on top of each pudding to weigh down. Place in the fridge for 6 hours or overnight to develop the flavours.
Step 5
Use a round-bladed knife to gently turn each pudding onto a serving plate. Brush with any remaining berry juice. Serve with extra berries and a dollop of double cream.
Make the most of seasonal fruit in these Mini summer puddings.
Method
Step 1
Combine the raspberries, blueberries, blackberries, strawberries, sugar and vanilla in a large saucepan over low heat. Cook, gently stirring, for 5 mins or until sugar dissolves and berries begin to release their juices. Set aside to cool.
Step 2
Strain the mixture through a fine sieve into a large bowl. Place the berries in a separate bowl to the berry juice.
Step 3
Use a 7cm round pastry cutter to cut 6 discs from bread slices. Lightly brush discs with a little berry juice and place, brushed-side down, into the bases of ¾-cup (185ml) capacity dariole moulds or ramekins. Use a 10cm round pastry cutter to cut 6 discs from the bread and set aside. Cut remaining bread into 3cm-wide strips. Brush with the berry juice and arrange around the side of each ramekin.
Step 4
Spoon the berries evenly among the prepared moulds. Top with the 10cm discs to enclose filling. Cover each mould with plastic wrap. Place on a tray. Place a small can on top of each pudding to weigh down. Place in the fridge for 6 hours or overnight to develop the flavours.
Step 5
Use a round-bladed knife to gently turn each pudding onto a serving plate. Brush with any remaining berry juice. Serve with extra berries and a dollop of double cream.
