English Summer Berry Puddings

1. 1

   Cut 6 slices of bread into 4 strips each. Cut 8 - 2 inch circles from remaining bread. Place a round of bread in the base of 4 - 8.5 oz molds. Line sides with 5-6 strips of bread.

2. 2

   Combine raspberry jelly and cranberry sauce with 1 2/3 cups boiling water. Stir until dissolved. Add berries and mix until softened. Strain, reserving liquid.

3. 3

   Divide berries between molds, pressing down firmly. Spoon 1 tbsp reserved liquid over each pudding then top with remaining bread rounds. Spoon another 1 tbsp liquid over bread. Cover with plastic wrap and chill for 3 hours, or overnight.

4. 4

   Meanwhile, place remaining liquid in a small saucepan over high heat. Bring to a boil. Reduce heat to medium-low and simmer for 5 mins, until liquid thickens slightly. Let cool.

5. 5

   Turn puddings out onto serving plates. Brush with cooled liquid. Top with extra berries and dust with powdered sugar. Serve with whipped cream, if desired.

* Per serving · 4 servings · Values may vary.