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It-Tnejn Li Huma 26.05.11

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SUMMER FRUIT PUDDINGS

 

Serves 4

 

Ingredients

500g mixed summer fruit, fresh, frozen or mixed- raspberries, strawberries, blueberries, blackberries, redcurrants etc

4 cubes strawberry or raspberry jelly

30g caster sugar

2 tablespoons fresh orange juice

12 slices white bread a few days old, crusts removed

 

Raspberry Coulis

125g raspberries, fresh or frozen

50g caster sugar

Juice of ½ lemon

 

Method

  • - simmer fruits in a pan for 3 minutes
  • - dissolve the jelly in 150ml of boiling water
  • - add sugar and orange juice and stir until sugar dissolves
  • - allow to cool slightly then add to the fruit and stir well
  • - cut out 8 circles from the bread slices to fit the top and bottom of 4 ramekin moulds or large coffee cups
  • - cut remaining bread into strips
  • - moisten the inside of the moulds with a little water and line with clingfilm, leaving enough to fold over the top
  • - strain the fruit and reserve the syrup
  • - dip 4 circles in the fruit syrup and place at the bottom of the moulds; dip the bread slices in the syrup and use to line the sides of the moulds, overlapping slightly
  • - half fill each mould with the fruit and press down, drizzle half of the syrup and top with the remaining fruit and a little more syrup
  • - top with a circle of bread and spoon over the remaining syrup
  • - tightly fold over the clingfilm and chill in the fridge for 2-3 hours or overnight
  • - for the Raspberry Coulis
  • - simmer the raspberries with the caster sugar in a pan for 5 minutes
  • - add the lemon juice, pulse in a food processor until smooth
  • - chill until needed
  • - to serve, turn out the puddings, discard the clingfilm and drizzle over the raspberry coulis
  • - decorate with fresh fruit and sprigs of mint and dust with icing sugar

 

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