Strawberry and Clotted Cream Summer Puddings

Individual summer puddings featuring fresh strawberries, basil, and clotted cream, prepared quickly without the need for overnight chilling.

Vegetarian Dessert Summer Strawberry No-Bake

Estimated Nutrition

Calories

845.2

kcal / serving

1690.4 kcal total

Carbs

102.9g

per serving

205.8 g total

Fat

44.3g

per serving

88.5 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

Dairy

tbsp

Clotted Cream

Double Cream

for drizzling

Fruits

500

Strawberries

fresh, hulled and halved

piece

Strawberries

halved, for decoration

GrainsCereals

slice

White Bread

thin

NutsSeeds

tbsp

Basil

finely shredded

OilsFats

tsp

Vegetable Oil

for greasing

Method

Bruise 200g of strawberries with a fork, stir in the basil, and set aside.

Crush the remaining strawberries, pass through a fine sieve, and reserve the juice.

Grease two dariole moulds with oil and line with cling film, leaving overhanging edges.

Remove bread crusts and cut into circles for the top and bottom and rectangles for the sides.

Dip bread circles into the strawberry juice and press into the bottom and sides of the moulds.

Half fill moulds with crushed strawberries, add a tablespoon of cream, and top with more strawberries.

Place a juice-dipped bread circle on top, cover with film, and press down firmly.

Turn out the puddings onto plates and decorate with strawberry halves, clotted cream, and double cream.

Heat sugar in a pan until golden-brown, drizzle into strands, and form into sugar balls to serve.