FacebookCook
Preparation
in 15 minutes
Cooking
in 4-5 minutes
- Line 4 mini pudding basins with cling film and allow it to overflow the edges.
- In a medium saucepan heat the fruit, cranberries, sugar and cranberry juice and gently simmer for 4-5 minutes.
- Prepare the bread casing – Cut a base and top circle from 1 slice of the bread, one smaller one for the top and larger for the base, remembering it will sit just on top of the filling, repeat 3 more times.
- Remove crusts from the other slices, cut each slice in half horizontally and then each half into 4 fingers.
- Place the small disc in the base of the basin and line around the fingers of bread, cut fingers to fit if necessary.
- Reserve 3 tablespoons of juice from the cooked fruit, divide the cooked fruit between the bread lined basins, place the final large disc of bread on the top and gently press down. Lap over the cling that draped the basin sides.
- Refrigerate overnight if possible. 6. Turn little pudding out onto a plate, drizzle with the reserved juice in patches that may not have turned from the juice.
- Decorate with extra fruit if desired.
Ingredients
7-8
slices
200
g
blueberries
20
g
dried cranberries
30
g
caster sugar
75
ml
cranberry juice
150
g
strawberries
60
g
raspberries
For the decoration:
Nutritional & Dietary
Gluten-free
Lactose free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
Palm oil free
Wheat free
Low FODMAP
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
Schär is worldwide
Europe
Eastern Europe
USA, Canada and South America
Asia, Africa and other countries
International
