Creamy summer puddings

Serves: 4

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Total Time: 15

Prep Time: 15

• 500 gram(s) frozen or fresh summer fruits (such as redcurrants, blackcurrants, raspberries, cherries, strawberries, blackberries)
• 25 gram(s) unrefined icing sugar
• 10 slice(s) medium-cut wholemeal bread, crusts removed
• 50 gram(s) golden caster sugar
• 4 tablespoon(s) half-fat crème fraîche

Method

1. Put half of fruit into a processor with icing sugar. Add 2tbsp boiling water. Whizz together to make a smooth purée, then press through a metal sieve, discard seeds and pour fruit purée into a large shallow dish.
2. Line 4 tea cups with clingfilm. Stamp out 4 bread circles - dip one side of bread into puréed fruit and put into base of cups, dipped-side down. Cut bread to fit the sides, then dip into fruit purée and use to line cup sides, dipped-side out.
3. Sprinkle caster sugar over mixed berries and gently stir together. Reserve several berries for decoration. Half-fill centre of each bread-lined cup with fruit. Dollop on a spoonful of crème fraîche, then top with rest of fruit and any juices. Finish with another circle of dipped bread, dipped-side out.
4. Put cups onto a tray, top with another tray and put a few cans on top to weight down. Chill for a couple of hours, then turn out and serve with reserved berries and any juice.

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