Summer Fruit Puddings

THINK FOR EAT collected many recipes from any source

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
calories: n a
calories: n a
calories: 7 grams protein
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