Berry special summer puddings
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- 200ml apple juice
- 250g raspberries
- 150g blueberries
- 150g blackberries
- 4 tbsp Sweet Freedom natural sweetening syrup
- 200g strawberries, trimmed and halved (or quartered, if large)
- 2 loaves Chosen by you Free from White Sliced Loaf (gluten-free)
- Mint leaves, to garnish
Put the apple juice, raspberries, blueberries and blackberries in a pan, setting aside a few berries to garnish. Simmer gently, covered, for 4-5 minutes.
Stir in the sweetener and strawberries, then remove from the heat. Leave to cool for at least 30 minutes.
Using a cutter or knife, cut 12 rounds of bread to use as your pudding bases and tops around 6 ramekins. Then cut strips of bread to fit in the sides.
Line the base and sides of the ramekins with the bread, making sure the pieces overlap slightly so that there are no gaps.
Stand the ramekins in a shallow dish, to catch any juice that escapes. Fill with the fruit and juice, packing in as much as possible.
Dip the bread lids in juice and put on top of your puddings, then cover with cling film. Put a board on top and weigh it down with a couple of cans of food.
Put in the fridge and chill overnight. Reserve any leftover fruit and juice.
To serve, turn out the puddings and spoon over the reserved juice. Garnish with the mint and berries.