š„Ā 1 large pan Ā š½Ā Serves 6 Ā š 5 ingredients Ā ā±Ā 15 minutes + chill overnight ā¬8
Ingredients:
- Frozen berries 1kg
- Seedless raspberry jam
- 7 slices of bread, crusts removed
- Fresh berries of your choice to serve
- single cream
Step by step:
- Defrost the berries and combine with 5-6 tbsp of jam in the large pan. simmer for 2 minutes until nice and juicy. Strain the fruit over a large jug. Set aside 150ml of the juice for serving and you should have about 200ml left for making the pudding.
- Use 5 bread slices to line a 1.2L basin. Fill the basin with 950g of the fruit and the 200ml of juice. Cover with 2 bread slices, trimmed to fit and a sheet of baking parchment. Weigh it down with a snug fitting side plate or saucer and a couple of cans. Chill overnight.
- Turn the pudding out onto a serving plate and then brush with some of the reserved juice to fill any patches. Decorate with the remaining berries and serve with cream and the remaining juice.
- We used some fresh berries and a sprinkle of caster sugar to decorate. Serve with single cream or yoghurt
HEAL 