Mini summer puddings

MAKES 6

about 9 slices firm white bread, crusts removed

1½lb (675g) mixed summer berries and currants

1/3 cup granulated sugar, or to taste

confectioners’ (powdered) sugar, for dusting

Method:

1 Line six 1-cup (200ml) pudding basins or ramekins with the bread. You will probably find you need two halves to line the sides, a quarter to fit the base, and once you have added the fruit another quarter or two to cover the top. Make sure the basins are well lined you don’t want any gaps or the puddings could collapse when you turn them out.

2 Put the fruit in a saucepan with the sugar and 1 cup water. Bring to a boil, stirring until the sugar dissolves. Simmer gently for 5 minutes or until the berries start to soften and release their juices. Test for sweetness and add a little more sugar if needed. Spoon some of the juices into the basins to moisten the bread. Divide the berries evenly among the basins, pushing them down to pack in as many as possible, and letting the bread absorb the juice you do not want any white bread showing when you turn out the puddings. Cover the tops of the berries with the remaining bread, then spoon over the remaining juices until no white bread is visible.

Leave to cool. Cover each basin tightly with plastic wrap and freeze.

3 To serve, defrost overnight in the refrigerator or for a few hours at room temperature. Invert onto serving plates. Just before serving, dust with confectioners’ sugar.

Cook’s Notes:

The amount of fruit needed will depend upon the size of the berries you use and how juicy they are. Just remember to pack in as many berries as you can so the puddings do not collapse later. Enjoy leftover berries with some Greek yogurt as the cook’s perk.

Mini summer puddings