No Added Sugar Summer Pudding
Healthy twist on a summer classic!
Play around with this classic and use your favourite jam.
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 3
-
450g (1lb) Strawberries450g (1lb) Raspberries3 tbsp Honey (Or Syrup for Vegan option)3 tbsp Any Folláin No Added Sugar JamSeveral slices thick white bread
-
- Wash and hull your strawberries and raspberries.
- Place them in a large pan with your honey and jam and stir gently until some of the juices are released.
- Turn the heat on low and continue to stir.
- Do not let the fruit boil but do allow the honey to melt properly.
- Remove from the heat.
- Take a large pudding basin or bowl. Line the edges tightly with your sliced white bread, overlapping to ensure there are no gaps at all.
- Gently spoon your fruit mixture in.
- Take another slice of bread (or more if you are using a large bowl) and lay it on the top, so none of the fruit can be seen.
- Take a plate that fits neatly inside the top of the bowl, and press it down and in.
- Weigh the plate down and put your bowl into the fridge.
- Leave overnight.
- Remove the pudding from the fridge well before you intend to eat it.
- Carefully turn it out. When ready to serve, slice and place into bowls.
- This dish is delicious with whipped cream or frozen yoghurt.
Ingredients
- 450g (1lb) Strawberries
- 450g (1lb) Raspberries
- 3 tbsp Honey (Or Syrup for Vegan option)
- 3 tbsp Any Folláin No Added Sugar Jam
- Several slices thick white bread
Method
- Wash and hull your strawberries and raspberries.
- Place them in a large pan with your honey and jam and stir gently until some of the juices are released.
- Turn the heat on low and continue to stir.
- Do not let the fruit boil but do allow the honey to melt properly.
- Remove from the heat.
- Take a large pudding basin or bowl. Line the edges tightly with your sliced white bread, overlapping to ensure there are no gaps at all.
- Gently spoon your fruit mixture in.
- Take another slice of bread (or more if you are using a large bowl) and lay it on the top, so none of the fruit can be seen.
- Take a plate that fits neatly inside the top of the bowl, and press it down and in.
- Weigh the plate down and put your bowl into the fridge.
- Leave overnight.
- Remove the pudding from the fridge well before you intend to eat it.
- Carefully turn it out. When ready to serve, slice and place into bowls.
- This dish is delicious with whipped cream or frozen yoghurt.