Wholemeal summer pudding recipe
This treat of a summer pudding contains just three ingredients: Frozen berries, honey, and wholemeal bread. The pudding needs a night in the fridge to set so prepare this deliciously refreshing dish the day before.
See method- Serves 6
- 15mins to prepare plus overnight chilling and 4mins to cook
- 143 calories / serving
Ingredients
- 750g (1 1/2lb) frozen summer fruits
- 3 tbsp honey
- 7 slices medium sliced wholemeal bread
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Shop ingredientsEach serving contains
- Energy
- 610kJ 143.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.6g
- Sugars
- 13g
of the Reference intake
Carbohydrate 29.3gProtein 5.0gFibre 6.9g
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- Heat the fruit with thehoneyand 2tbsp water for 3-4 minutes until softened but fruit remaining whole. Drain (keeping the juice) and cool slightly.
- Meanwhile, remove the crusts from the bread. Dip 6 slices in the juice and use to line the sides and base of a 1.2 litre pudding bowl, overlapping the edges slightly.
- Pour in the fruit and press down slightly. Dip the remaining bread in the juice and place on top, folding over the edges slightly to completely seal in the fruit. Pour over a little of the remaining juice.
- Place a small saucer on top of the bread and weigh down with a weight or can and leave overnight in the fridge before upturning onto a serving plate.
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