Around this time of year soft summer fruit ripens quickly
and can result in a glut of strawberries, raspberries and
redcurrants. This recipe is a great way of using them up, and
the mini puddings can be frozen and easily defrosted later
when summer fruit feels like a luxury once more- Rinse the summer fruit, put the berries in a pan with the
water and sugar and place a lid on. Heat for 2-3 minutes until
the fruit softens and starts to give off its juice. Remove from
the heat and set aside to cool. - Cut the crusts from the bread and then use a circular pastry
cutter to create eight circles of bread which sit neatly at the
bottom of the muffin tin holes. Then cut another eight circles
(using a slightly larger pastry cutter) which will fit as lids. - Slice the rest of the bread into thick rectangles which can be
wrapped round the sides of the silicone moulds (it’s fine if you
need two to make up the length). Now methodically dip the
bread into the juice from the summer fruit compote—starting
with the small circular base and then the rectangular sides.
Divide the fruit between the holes in the muffin tin and then
dip the lids in the remaining juice and press them down on top. - Place a tray on top of the muffin tray, weigh it down with a
tin of beans and refrigerate overnight. Pop out the individual
summer puddings and serve with a dollop of whipped cream. n
Makes 8
1kg soft summer
fruit (frozen
or fresh)
100ml water
150g caster sugar
1 large loaf of white
bread, thinly sliced
(slightly stale is
preferable)
300ml double
cream
Equipment:
silicone muffin tin
Individual
Summer
Puddings
102 • JULY 2019