This traditional British pudding is packed with juicy fruit and our version uses wholemeal rather than the usual white bread for an extra hit of fibre and flavour.
- 120g (4oz) blackcurrants or redcurrants (or a mixture of both)
- 120g (4oz) raspberries
- 1 tbsp powdered sweetener
- 4 thin slices wholemeal bread, crusts removed
- 2 heaped tbsp virtually fat-free fromage frais
- Put all the fruit in a saucepan over a low heat and simmer gently for 10 minutes, until the berries soften and the juices run out.
- Take off the heat, add the sweetener, stir well, then drain and set aside the juice.
- Line 2 ramekin dishes with cling film. Flatten the bread with a rolling pin and cut into small pieces. Dip these into the reserved juice then use them to line the base and sides of the ramekins, keeping 2 pieces back for the ‘lids’.
- Spoon the fruit into the ramekins, cover with the bread lids and pour over any remaining juice.
- Wrap the ramekins in cling film and place a small saucer on top. Weigh down with an unopened can and place in the fridge for several hours – better still, leave overnight.
- To serve, peel away the cling film, place a plate on top of each pudding and invert the ramekin to turn out the pudding onto the plate. Serve immediately with the fromage frais.
- Smart tips:
- You can make these delicious little puddings with other fruits, such as stewed stoned plums or damsons, pitted cherries, strawberries or gooseberries, and serve them topped with some extra berries.
- Put the fromage frais in the freezer for 30 minutes to 1 hour before serving to make it set slightly.
Total Time: 2 hours 2 minutes
Prep: 2 minutes
Cook: 2 hours
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