Summer Berry Puddings
- 1kg mixed berries, fresh or frozen
- 150g caster sugar
- 1 tsp vanilla essence
- 8 slices gluten free sandwich bread, crusts removed
- Mascarpone, whipped cream or ice cream to serve
How to Whip Perfect Cream
1. Place 3 Tbsp water and caster sugar in a large saucepan, simmer on low heat until the sugar dissolves, stirring now and again.
2. Bring to a boil for about 1 minute then add the berries and reduce to a simmer. Fresh berries will take 2-3 minutes and frozen berries will take about 10 minutes to soften in the syrup over low heat.
3. Add vanilla essence and give the mixture a good stir. The berries should be soft, not mushy, and be surrounded by dark red juice. Pour through a sieve over a bowl.
4. To prepare the moulds: line moulds with cling wrap. Dot water on the inside of the moulds to help the wrap stick. Ensure you have at least an inch overhang.
5. For the lining of your pudding, cut a rough circle out of a slice of bread for the base. You can soften it a little with your finger tips. Dip in the berry juice for a few seconds and push down in the bottom of the mould.
6. Cut another slice of bread into 3 wide triangles (2 with the tips up, one down). Dip in the juice and line the sides of your mould ensuring you have at least about a 1cm overhang. If you have any gaps, just fill in with some more juicy bread.
7. Spoon in the fruit, pushing down lightly with your spoon, but not too much as you want the fruit to remain as intact as possible. Spoon over a little more juice then push down the overhanging bread.
8. If you have too much bread left over at the top, just break it off and use it for the next pudding.
9. Gather the cling wrap, twist and knot it, and place it in the fridge to chill for at least 6 hours or overnight if possible. Cover with a small chopping board and weigh it down with a can or 2.
10. To serve, untwist the cling wrap, cover mould with a dish upside-down and flip over. This is great with whipped cream, vanilla ice cream, lemon sorbet or enjoy on its own.