Recipes
Summer fruit pudding with basil
Make summer a little bit more delicious with this fruity dessert
Make summer a little bit more delicious with this fruity dessert
(32 votes)
Cook: 10 Mins
Serves: 4
Price: £2.50 per serving
Nutritional Information
Each 470g serving contains
Energy
1415kj
338kcal
1415kj
338kcal
17%
Fat
2.8g
2.8g
Low
4%
4%
Saturates
0.0g
0.0g
Low
0%
0%
Sugars
24.4g
24.4g
Med
27%
27%
Salt
0.94g
0.94g
Low
16%
16%
of your reference intake.
Typical energy values per 100g:
301kj/72kcal
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
1
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.
2
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.
3
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.
4
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.
5
Fill the centre with the fruit filling and some of the purée. Top with the last slice of bread and press down well.
6
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.
7
When serving, spoon over the sauce and garnish with some fresh berries and a sprig of basil.
8
Top tip: blitz up the leftover bread to make breadcrumbs.