Spring Berry Puddings Recipe
How to make Spring Berry Puddings
- Combine berries, lemon juice and caster sugar in a medium saucepan over medium-low heat, stirring occasionally until sugar is dissolved and mixture is slightly thickened. Strain the mixture through a sieve into a bowl and reserve berries and liquid separately.
- Rub butter around the lip and insides of 2 large-mouthed coffee mugs. Sprinkle with sugar. Lay 4 slices of bread on a cutting board and, using a large round cookie cutter or biscuit cutter (which has a slightly larger diameter to the coffee mug), cut out 4 large rounds from the middle of each slice.
- Set aside 2 of the bread rounds. Brush the other 2 rounds with berry liquid and place brushed-side down in bottom of each sugared and buttered mug.
- Cut the crusts off remaining bread slices and then cut each slice into 4 strips. You can also use the leftover bread, from the rounds, to slice into strips. Brush one side of each slice with berry liquid. Snuggly line the sides of each mug with the slices, brushed-side facing the inside of the mug, overlapping to fill any gaps.
- Once the mugs are snuggly filled with the bread, spoon the reserved berries into the centre of each mug. Then spoon more of the remaining berry liquid over, ensuring bread is soaked.
- Place the remaining bread circles on top of each mug and pour remaining berry liquid over the top.
- Place a small plate on top of each mug and refrigerate until the liquid has penetrated through the bread, the flavours have developed and the puddings are firm (overnight).
- To remove puddings, turn them upside down onto a small serving plate and they should slide out on their own. Garnish with fresh berries and fresh mint leaves.
Tip: If you find you have extra berry juice, place it in a container and refrigerate. You can spoon a bit over each pudding before serving or spoon it over ice cream.