Summer fruit pudding with basil
- 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
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.