Summer pudding on a plate

Summer fruit pudding with basil

Make summer a little bit more delicious with this fruity dessert

By , 01 August 2016

(31 votes)

Summer fruit pudding with basil
  • 10 Mins

  • Serves: 4

Nutritional Info
Each 470g serving contains
  • Energy

    1414KJ

    338KCAL

    17%
  • Fat

    2.8g

    low

    4%
  • Saturates

    0.0g

    low

    0%
  • Sugars

    24.4g

    med

    27%
  • Salt

    0.94g

    low

    16%
of your reference intake.
Typical energy values per 100g: 301kJ/72kcal.
Ingredients
  • 500g mixed frozen summer fruits
  • 300g blackberries
  • 350g raspberries
  • 400g strawberries
  • 12/14 slices of sliced white bread
  • ½ tbsp caster sugar
  • Small bunch fresh basil
  • Olive oil
Method
  • For the sauce place half the frozen fruit, half the fresh raspberries and a quarter of the fresh strawberries and blackberries into a blender. Add the sugar and whizz to purée the fruit. Pass the sauce through a sieve into a bowl.

  • To make the filling add the other half of the frozen fruit and the remaining fresh berries to a separate bowl, along with 10 leaves of torn up basil. Add some of the sauce, mix together and leave to one side.

  • Use a pudding bowl or small mixing bowl for the moulds. Line them with a little oil, then with cling film in the base of each bowl.

  • Remove the crusts from the bread. Cut a small circle from the bread for the base, oblong slices for the sides and a larger circle for the top. When lining the moulds dip one side of the bread in the sauce and place in the mould, dipped side against the mould.

  • Fill the centre with the fruit filling and some of the purée. Top with the last slice of bread and press down well.

  • Remove the pudding from the mould and place on a plate. You can either serve instantly or chill in the fridge for up to a day.

  • When serving, spoon over the sauce and garnish with some fresh berries and a sprig of basil.

  • Top tip: blitz up the leftover bread to make breadcrumbs.