Summer pudding

3 ratings

Bursting with colour and bright berry goodness

2 hours 15 minutes including chilling time
Serves 4
1 of 5 A DAY

Nutrition per serving

Calories165
Fat1.3g
Sugar14g
Salt0.5g

A summer pudding topped with a mint sprig, served on a white plate surrounded by mixed berries including strawberries, blackberries, and redcurrants. Some of the pudding is cut to reveal its berry-filled interior.

3 ratings

Recipe by: Sarah Drabble | Nutritionist

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knowing we’re watching the calories for you. Don’t forget, you can use frozen berries in this recipe, which are often much cheaper.

Ingredients

320g berries, fresh or frozen and defrosted
30g sugar
5 slices wholemeal bread, from an 800g, medium-thickness sliced loaf, stale (bread can be lightly toasted if stale bread isn’t available)

Method

Gently warm the berries over a medium-low heat. Add the sugar and stir continuously until the sugar has fully dissolved. If necessary, add a small amount of water to prevent burning.
Line a glass bowl with the bread, leaving a piece of sufficient size to cover the top. You may need to cut the bread to ensure all of the bowl is covered but there isn’t too much overlap.
Pour half of the fruit into the bread-lined bowl. Then add any off-cuts of bread – excluding the piece to cover the top – before pouring over the remaining fruit.
Cover the pudding with the remaining piece of bread. Then place a weighted plate or saucer on top – this should press down on the pudding.
Place in the fridge and chill for at least two hours.
Turn out carefully onto a plate before serving.

Serve with a spoonful of reduced-fat natural yoghurt or crème fraîche (use vegan or dairy-free versions if preferred)