Individual Summer Berry Puddings – a delicious recipe with water, sugar, thin slices white bread, whipped cream, fresh berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line 4 holes of a muffin pan with plastic wrap. Place berries, water and sugar in a medium saucepan. Stir over a low heat for 2-3 mins, until berries become soft and sugar dissolves. Strain juice into a bowl. Reserve pulp.
2
Using round cookie cutters, cut 2 inch circles and 3 inch circles (4 of each size) from the bread. Press the 2 inch circles into the base of each recess. Cut remaining bread into wide strips and line sides of recesses. Cover sides completely, pressing gently.
3
Divide berries among the bread cases. Pour reserved syrup evenly over berries. Press remaining bread circles on top of berries. Fold edges of plastic wrap to enclose pudding. Weigh down each pudding with a small can on top. Chill overnight.
4
To serve, invert the puddings onto serving plates. Carefully remove plastic wrap. Serve topped with berries and accompanied by whipped cream.
15
kcal
Calories
4
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup mixed frozen berries, 2 tbsp water, 1 tbsp sugar, 10 None thin slices white bread, crusts removed, and more.
Yes, Individual Summer Berry Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
