Summer pudding stacks

Summer pudding stacks
  • Serves icon Serves 4
  • Time icon Takes 20 min to make, plus cooling and overnight chilling

Blackberry liqueur really amps up this summer staple.

Nutrition: per serving

Calories
370kcals
Fat
1.9g (0.4g saturated)
Protein
8.6g
Carbohydrates
76.8g (37.1g sugar)
Salt
1g
Calories
370kcals
Fat
1.9g (0.4g saturated)
Protein
8.6g
Carbohydrates
76.8g (37.1g sugar)
Salt
1g

Ingredients

  • 250g raspberries
  • 250g blackberries, plus extra to decorate
  • 125g blackcurrants, (or use a 290g can blackcurrants in juice from Sainsbury’s, drained)
  • 75g caster sugar
  • 4 tbsp blackberry liqueur, plus extra for drizzling
  • 12 slices brioche or white bread
  • Icing sugar, to dust

Method

  1. Put all the fruit, sugar and liqueur in a pan over a medium heat and simmer gently for 3-4 minutes, until juicy but the fruit still keeps its shape. Remove from the heat and cool.
  2. Lay 4 x 7cm round x 5cm deep metal cooking rings (or ramekins) on a baking sheet lined with cling film. Using a 7cm round, plain cutter, cut out 12 rounds from the bread. Dip 4 into the fruit, so they’re stained with the juice, and lay inside each ring. Spoon over half the fruit, dip 4 more bread rounds into the fruit and lay on top. Repeat with the remaining fruit and bread to make 4 stacks. Cover each with cling film and lay a weight (a jar or can is ideal) on top of each. Chill overnight.
  3. To serve, uncover each pudding and run a knife around the inside of each. Transfer to a serving plate and slide off the rings (or upturn the ramekins). Drizzle with extra liqueur, decorate with a few blackberries and dust with icing sugar.

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