A delicious and easy pudding filled with the goodness of berries.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 8
Ingredients
250g strawberries
200g raspberries
200g blueberries
100g blackberries
1packet quickset jelly
50g caster sugar
10 slices white bread crust removed
Method
-Place all the berries except the raspberries in a pan with the sugar and the water and cook gently for 5 minutes. Remove from heat and drain the fruit, reserving the liquid. Return the liquid to heat and bring to a boil.
-Remove from heat and stir in the jelly until dissolved. Allow to cool. Chill the jelly in the fridge for 5 minutes or until the jelly thickens but does not set. Remove from fridge and mix in the fruit.
-Cut the bread slices in half and layer in the bottom of a 450g loaf tin, overlapping the slices. Place some of the fruit over the top and level off.
-Top with a second layer of bread and then more fruit. Finish with a layer of bread.
-Push down to immerse the bread in the juice. Cover the dish with foil and set in fridge for 1 hour. To serve, remove and cut into slices.
Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 8
Ingredients
250g strawberries
200g raspberries
200g blueberries
100g blackberries
1packet quickset jelly
50g caster sugar
10 slices white bread crust removed
Method
-Place all the berries except the raspberries in a pan with the sugar and the water and cook gently for 5 minutes. Remove from heat and drain the fruit, reserving the liquid. Return the liquid to heat and bring to a boil.
-Remove from heat and stir in the jelly until dissolved. Allow to cool. Chill the jelly in the fridge for 5 minutes or until the jelly thickens but does not set. Remove from fridge and mix in the fruit.
-Cut the bread slices in half and layer in the bottom of a 450g loaf tin, overlapping the slices. Place some of the fruit over the top and level off.
-Top with a second layer of bread and then more fruit. Finish with a layer of bread.
-Push down to immerse the bread in the juice. Cover the dish with foil and set in fridge for 1 hour. To serve, remove and cut into slices.
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