Individual Summer Puddings

Traditional British summer berry puddings made by layering syrup-soaked bread with fresh berries and chilling until set.

Vegetarian Dessert Summer British Berries

Estimated Nutrition

Calories

486.2

kcal / serving

1944.8 kcal total

Carbs

104.5g

per serving

418.2 g total

Fat

4.9g

per serving

19.6 g total

Protein

8.1g

per serving

32.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Caster Sugar

Icing Sugar

for dusting

Dairy

tbsp

Clotted Cream

for serving

Fruits

100

Blueberries

100

Strawberries

quartered

100

Raspberries

GrainsCereals

slice

White Bread

crusts removed

Liquids

150

Water

NutsSeeds

pod

Vanilla Pod

split

Method

Boil sugar, water, and vanilla in a pan, then simmer for 10 minutes.

Add berries to the syrup, remove from heat, and let cool.

Strain the fruit and keep the syrup and berries in separate bowls.

Halve the bread slices and dip each piece into the fruit syrup.

Line the inside of four dariole moulds with the syrup-soaked bread.

Fill the bottom third of each mould with the reserved berries.

Layer syrup-soaked bread and berries, finishing with bread on top.

Chill the moulds in the fridge overnight.

Turn puddings onto plates and dust with icing sugar to serve.