Individual summer puddings

Name: Individual summer puddings
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 kg mixed berries, such as raspberries, blueberries, redcurrants, blackberries and strawberries, plus 3 extra to serve; 50 grams caster sugar; 4 Tbsps Crème de Cassis (or water); 1 large (approx 800g) loaf white bread, sliced

Individual summer puddings is a dairy free, lacto ovo vegetarian, and vegan recipe with 8 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 101 calories, 1g of protein, and 1g of fat. It works well as a reasonably priced dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe from BBC Good Food requires berries, caster sugar, crème de cassis, and loaf bread. From preparation to the plate, this recipe takes roughly 25 minutes. If you like this recipe, take a look at these similar recipes: Individual summer puddings, Individual Summer Puddings, and Individual Banana Puddings.

Instructions

Strip berries from their stalks and hull strawberries. Discard any that are squashy or overripe. Toss berries gently in a nonstick saucepan with sugar and Cassis or water.

Ingredients you will need

Strawberries

Berries

Creme De Cassis

Sugar

Water

Equipment you will use

Sauce Pan

Heat the pan until it starts to sizzle. Cook over a medium heat for 2-3 mins or until the fruits start to bleed and soften.

Ingredients you will need

Fruit

Equipment you will use

Frying Pan

Stir gently, then cool to room temperature. Strain fruit through a plastic sieve into a non-metallic bowl for about 10 mins or until the juices stop dripping.

Ingredients you will need

Fruit

Equipment you will use

Sieve

Bowl

Have 8 cappuccino or tea cups (about 200ml) ready. Using 2 cutters (approx 10cm and 6cm, but check against the tops and bottoms of your cups), cut out 8 bread rounds of each size.

Ingredients you will need

Cappuccino

Bread

Tea

Cut the crusts off 8 more slices and slice in half. These strips should be approximately the same depth as the cups.

Dip the small rounds of bread into the reserved juices and press into the cups. Dip the straight slices in the juice and press around the sides. Spoon in the fruits, pressing down with the back of a spoon to firm. Dip the last of the bread rounds into the juice; press down on top. Chill overnight.

Ingredients you will need

Fruit

Bread

Juice

Dip

When ready to serve, loosen bread tops with the tip of a table knife. Hold a dessert plate over the pudding, then turn upside down, shaking well. The puddings should slip out easily; if not, loosen the sides gently with the knife.

Ingredients you will need

Bread

Equipment you will use

Knife

Pour any remaining juice over the tops of puddings. Decorate with the remaining fruit; serve with pouring cream.

Ingredients you will need

Single Cream

Fruit

Juice

Equipment

Ingredients

Servings:

1kg

mixed berries, such as raspberries, blueberries, redcurrants, blackberries and strawberries, plus 3 extra to serve 50grams

caster sugar 4Tbsps

Crème de Cassis (or water)1large

(approx 800g) loaf white bread, sliced

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.