Antony Worrall Thompson cooks a low fat version of a classic British summer dessert
Ingredients
Before you start...
Remember, the pudding needs 24 hours in the fridge before eating.
- 300 g10½ oz raspberries
- 225 g8 oz redcurrants, picked over
- 50 g1¾ oz blackberries, picked over
- 125 g4½ oz golden caster sugar
- 125 ml4½ fl oz raspberry liqueur (such as crème de framboise) optional
- 12 slices of day old wholegrain <a href="/food/recipe/Bread">breada>, crusts removed
- Extra berries, to decorate
Method: How to make Low fat summer pudding
Sprinkle the fruit with the sugar and toss gently to combine. Cover and ideally leave to macerate for two hours.
Tip the fruit and resulting juices into a non-reactive saucepan with the liqueur and cook over a medium heat for 3-4 minutes to release some more juices.
Meanwhile, line a 1.8-litre pudding basin with clingfilm, then dip the bread into the red fruit juices and lay onto the clingfilm, making sure that the slices of bread overlap slightly and cover the sides and bottom of the basin completely.
Using a slotted spoon, fill up the bread mould with fruit. Pour over half the juices, then cover the fruit completely with more bread slices. Cover with clingfilm, then top with a plate that fits inside the rim of the basin. Place a heavy weight on top of the plate and refrigerate overnight.
When you're ready to serve, turn the pudding over onto a shallow, but not flat, dish and remove the basin and clingfilm. Pour over the reserved juices and serve with a few loose berries.
