Indulge your sweet tooth with these easy, lighter desserts
NO BAKE
Summer berry pudding
Make the most of seasonal berries with this classic British dessert, perfect for making ahead.
SERVES 8 PREP 20 MINS, PLUS COOLING AND OVERNIGHT CHILLING
✱ 10-12 slices of stale white bread, crusts removed
✱ 175g caster sugar
✱ 1kg mixed summer berries
✱ Single cream, to serve You will need:
✱ 9cm plain round cutter
✱ 600ml pudding basin or bowl
1 Cut a round out of 1 slice of bread, using the cutter. Reserve 4 of the remaining slices and cut the rest into 3 strips.
2 In a medium saucepan, heat the sugar and 6tbsp of water until the sugar dissolves. Add most of the berries, reserving a small handful for decorating, and simmer gently for 1 min to soften. Set aside to cool, then strain through a fine sieve, catching the juices in a bowl.
3 Dip the round piece of bread in the juice, then put in the base of the pudding basin/bowl. Dip each of the other bread slices in the juice and position around the sides of the bowl, making sure you don’t overlap them too much.
4 Spoon the fruit into the centre of the bowl and pour in most of the remaining juice. Cover the top with the reserved 4 slices of bread, trimming the excess, then brush the bread with the leftover juice.
5 Put the pudding basin in a shallow bowl to catch any juice that may leak out. Cover with cling film and place a plate over it with 1kg weights on top. Chill overnight, or for up to two days.
6 To serve, turn the pudding out on to a rimmed serving plate (shake vigorously to help it release from the mould). Decorate with the reserved berries and serve in wedges, with single cream for pouring, if liked.
Per servi
