Try this Blackberry And Apple Summer Pudding recipe, or contribute your own.
Suggest a better descriptionPlace a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper that fits just inside the rim of the basin. Put the apples, blackberries and 4 tablespoons of water in a saucepan, cover, and cook over a gentle heat for about 10 minutes until the apples are just cooked, but not mushy. Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread. Transfer the fruit and juice to the bread-lined pudding basin. Top with the remaining slices of bread. Cover the pudding basin with the greaseproof paper circle. Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread. When cold, transfer the pudding to the refrigerator and chill for at least 2 hours, or preferably overnight. To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 4 servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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