Summer Fruit Puddings

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Honey cream goes perfectly with bread puds soaked in flavoursome berries and cherries.

The ingredient of Summer Fruit Puddings

• 8 slices day old white sandwich bread
• 1 x 500g pkt frozen creative gourmet summer fruits thawed
• 250ml 1 cup cranberry juice
• 1 tablespoon caster sugar
• 1 tablespoon water
• 2 teaspoons gelatine powder
• 80ml 1 3 cup light cooking cream
• 2 teaspoons honey

The Instruction of summer fruit puddings

• use an 8cm diameter round pastry cutter to cut 8 discs from the bread
• place the fruit in a bowl cutting any large pieces in half add cranberry juice and sugar and stir until sugar dissolves
• place the water in a heatproof bowl sprinkle with gelatine place the bowl in a small saucepan add enough boiling water to come halfway up the side of the bowl stir until gelatine dissolves stir gelatine mixture into the fruit mixture
• use half the bread discs to line the bases and sides of four 200ml capacity dariole moulds or teacups spoon a little syrup from the fruit mixture over the bread to soak divide the fruit mixture among moulds reserving a little syrup top with the remaining bread discs and press down firmly spoon reserved syrup over the bread cover with plastic wrap place in fridge overnight to set
• combine cream and honey in a bowl
• dip moulds in hot water turn onto serving plates serve with cream mixture

Nutritions of Summer Fruit Puddings

calories: 268 875 calories
calories: 5 5 grams fat
calories: 2 5 grams saturated fat
calories: 47 grams carbohydrates
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calories: 7 grams protein
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