Serve with fresh fat-free Greek-style yoghurt as a healthier alternative to cream. You can also use any leftover fruit juice as a sweet sauce to drizzle over the pudding.
Preparation: 15 minutes
- 750g frozen summer fruits
- 3 tbsp honey
- 7 slices medium sliced wholemeal bread
1 Heat the fruit with the honey and two tablespoons of water for 3-4 minutes until the fruit is softened still whole. Drain, keeping the juice, and cool slightly.
2 Meanwhile, remove the crusts from the bread. Dip six slices in the juice and use the bread to line the sides and base of a 1.2 litre pudding bowl, overlapping the edges slightly.
3 Pour in the fruit and press down slightly. Dip the remaining piece of bread in the juice and place on top, folding over the edges slightly to completely seal in the fruit. Pour over a little of the remaining juice.
4 Place a small saucer on top of the bread and weigh down with a weight or can. Leave overnight in the fridge before upturning onto a serving plate.
Calories: 102 kcals
Saturated fat: 0g
Many thanks to wholegraingoodness.com for providing this recipe.