Individual summer puddings

Individual summer puddings
  • Serves icon Serves 4
  • Time icon Takes 20 min to make and 3 min to cook

Bright pink and full of molten fruit – Stick a dollop of cream next to it, if you fancy.

Nutrition: per serving

Calories
368kcals
Fat
6.4g (3.3g saturated)
Protein
8.5g
Carbohydrates
68.5g (31.9g sugar)
Salt
1g
Calories
368kcals
Fat
6.4g (3.3g saturated)
Protein
8.5g
Carbohydrates
68.5g (31.9g sugar)
Salt
1g

Ingredients

  • 500g mixed berries, such as raspberries, blueberries, redcurrants, blackberries and strawberries, chopped if large
  • 75g caster sugar
  • 4 tbsp crème de framboise or sweetened cranberry juice
  • 16 x 1cm thick slices brioche
  • Single cream, to serve

Method

  1. Place the berries in a pan with the sugar and liqueur or cranberry juice. Heat gently until the fruits start to release their juices. Remove from the pan and tip into a sieve over a bowl to collect the juices.
  2. With a 9cm round cutter, cut out 8 discs from the brioche. Dip into the drained juices and press 4 of the soaked brioche circles into the bottom of 4 x 200ml ramekins.
  3. Cut strips from the remaining brioche slices, dip in the juices and use to line the sides of the ramekins. Divide the berries between them and fit the 4 remaining brioche circles (soaked in juice) as lids on top. Cover loosely with cling film and stack, placing a small plate on top. Chill for 30 minutes or until ready to serve.
  4. To serve, run a knife around the inside of the ramekins and tip out the puddings carefully onto plates. Drizzle with any leftover berry juices and serve with single cream.

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