INDIVIDUAL SUMMER PUDDINGS
½ tsp olive oil
8 slices white bread, crusts removed
400 g frozen mixed berries
25 g caster sugar
6-8 fresh mint leaves, roughly chopped
200 g fresh strawberries, halved
1
Grease 4 pudding moulds with the oil; cut out 8 circles of bread to fit the moulds and use 4 to line the base of each mould; reserve the remaining circles and use the rest of the bread to line the sides of the moulds
2
Heat the defrosted berries with the sugar for 2-3 minutes; remove berries from the heat and stir in the mint
3
Pour the mixture into each mould, reserving a little juice; top with the reserved bread rounds and loosely cover with cling film; weigh down each mould with a small tin and leave in the fridge for 3-4 hours or overnight to set
4
When ready to serve, turn out the puddings onto plates; brush with the reserved juice and serve with the fresh strawberries
