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Fruity Puddings

A twist on the traditional summer pudding, filled instead with juicy raspberries, cherries and peaches.

  • 5.0 Star
    rating
  • Timer Prep 260 min
    Cook 5 min
  • Chart 415.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Stone the cherries. Halve the vanilla pods. Remove the crusts from the stale white bread.

Method

  1. 1 Put the peaches in a heatproof bowl and pour over boiling water to cover. Set aside for 2 minutes, then drain and peel the skins. Remove the stones, then cut each into 8 slices.
  2. 2 Put the peaches, cherries and half the raspberries in a saucepan with the sugar, vanilla pod and 3 tbsp water. Heat gently until the sugar has dissolved, then simmer for 1 minute.
  3. 3 Remove from the heat and stir in the remaining raspberries. Remove the vanilla pod.
  4. 4 Take 4 x 200ml teacups and cut 4 circles of bread the same size as the top of the cups. Use the remaining bread to line the cups, ensuring there are no gaps.
  5. 5 Spoon in the fruit and juices, and top with the bread circles. Press down gently and cover with clingfilm.
  6. 6 Place a saucer on top of each and sit a small weight on top. Chill in the fridge for at least 4 hours, or preferably overnight.
  7. 7 To serve, carefully run a round-bladed knife around the edge. Invert the puddings on to small plates and serve each with 1 tbsp of with clotted cream.

1 Review

  • Daniel

    Looks great sure it will be like every M&S recipe