Ok, so I know it's not really summer. But when it comes to store-cupboard essentials, frozen berries are pretty high on my list - adding a bit of much needed freshness in these cold months of heavy food. For those of you who read my Bircher Muesli post, you'll be aware that I'm trying (for now anyway) to seek slightly healthier recipes. So you may be thinking "pudding, really? You've crumbled quickly!" However, you'll be pleased to know that, as puddings go, these are pretty good for you - having a much greater quantity of fruit than anything else, no butter and only a little bit of sugar. I've adapted the recipe from Angela Nilson's version on BBC Good Food and I've actually used quite a large amount less sugar than she has, but I personally still think they're plenty sweet enough. However, I used a frozen fruit mix with a high proportion of sweet fruits like raspberries, blackberries and strawberries (and a few currants), so you may find it too sharp if your mix contains mostly red/blackcurrants as these are naturally much sharper.
Ingredients:
Serves 2
30g caster sugar
150g frozen mixed berries
1tbsp creme de cassis
2 slices of white bread (or a slightly wholemeal type), crusts removed
Method:
- Dissolve the sugar in a pan (on a low heat) with the creme de cassis.
- Once dissolved, add the berries and stir until they have defrosted and released their juices.
- Press the bread into your chosen moulds - around the edges and on the bottom. Press with your fingers to help them to stay together. I shape them so that there's a little extra over hang on the sides so that you can fold this over the fruit to form a lid.
- Spoon the fruit into the bread 'casings', fold the overhang over the filling, press down and pour over the fruit juices.
- Cling film the tops and place something on them to press them down. Leave in the fridge for about 5hrs or more.
- To serve, run a knife around the edge of each mould to loosen them, then invert onto a plate/bowl.
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