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Summer Pudding


Summer Pudding

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Healthy eating made simple and delicious.

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


  1. 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.
  2. Take off the heat, add the sweetener, stir well, then drain and set aside the juice.
  3. 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’.
  4. Spoon the fruit into the ramekins, cover with the bread lids and pour over any remaining juice.
  5. 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.
  6. 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.
  7. 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

Serves: 2


Calories: 159

Carbs: 29g

Protein: 7g

Fibre: 4g

Fast Philosophy

The Fast Philosophy is an easy-to-follow eating plan based on the principles of intermittent fasting.

Choose three Fast Days a week, and four Smart days a week.

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