This delightful summer pudding recipe is a breeze to make, and because it's made without sugar it's not at all naughty, though you wouldn't know when you taste the finished dish.
Recipe for Individual Summer Puddings: -
Prep time: 12 minutes - Cooking time: 14 minutes
Serves
Serves 3
1lb 2oz(500g) bag of frozen summer fruits 4 tbsp of Splenda 1 pint(20 fl-oz) of water 1 tbsp of arrowroot Icing sugar for dusting Sprig of fresh mint for garnish
For this summer pudding recipe you can use either timbales or if you've don't have any use teacups. If you're using frozen fruits they will need to be thawed out prior to starting the recipe.
First place a medium sized saucepan over a moderate heat and add the pint of water and the splenda, simmer for 2-3 minutes. Next add the summer fruits and continue to simmer until some of the fruits are just starting to split.
Next take the pan off the heat and allow it to cool down, then strain of the juice and put the summer fruits in a dish and place them in the fridge to chill.
Then mix the arrowroot with a couple of tablespoons of the water and combine. Return the juice to the pan and add the arrowroot mixture, simmer on a moderate heat until it's reduced by half and is a syrup consistency.
When the juice is reduced take it off the heat and allow it to cool completely then place it in the fridge to chill. Meanwhile remove the crust from your bread and place a slice on a flat surface, press the rim of a teacup onto the bread, then run the rim across the surface to cut through the bread giving you a perfect circle, repeat for the other two cups.
Next line the tea cups with cling film leaving some overlapping the rim. Briefly take the syrup from the fridge. Then take some pieces of bread and dip one side in the syrup then use them to line each cup single thickness until the inside of the teacup is covered.
Next take your chilled fruits and spoon some into each teacup until it's just starting to overflow, then take one of the circles, dip one side in the syrup and place it over the mixture, press down firmly. Then return the syrup to the fridge.
Then place the overlapping pieces of the cling film over the top of each teacup and place it in the fridge to set. Allow them to set for at least an hour then take them out of the fridge and place rim down on the plate, hold the cling film and lift the cup to release.
Then just spoon over some of the syrup, garnish with a sprig of mint, dust with a little icing sugar and serve.
