• For the sauce

  • 150 g mixed frozen summer Fruit defrosted

  • caster sugar to taste

  • For the pudding

  • 150 g mixed frozen summer Fruit defrosted

  • small handful fresh strawberry hulled and quartered

  • caster sugar to taste

  • 10 fresh Basil leaves, torn

  • Oil for greasing

  • 12-14 thin slices white bread crusts removed

  • To serve

  • large handful fresh strawberries blackberry and redcurrants

  • 4 sprigs fresh Basil

  • icing sugar to dust


  • For the sauce:

  • 1.

    For the sauce, place the fruit into a blender and blend until puréed. Stir in the caster sugar, to taste, then pass the mixture through a sieve into a bowl and set aside.

  • For the pudding:

  • 1.

    For the pudding, place the defrosted frozen fruit and the strawberries into a bowl and add the caster sugar, to taste. Stir in the basil.

  • 2.

    Lightly oil four individual pudding moulds, then line with cling film. Cut out four circles from the bread to fit the base of each mould, then cut slices to go around the sides. Dip each piece of bread into the fruit sauce to coat on one side, then place into the moulds, dipped-side facing outwards.

  • 3.

    Fill the centre of each mould with the fruit mixture and press down well. Top each mould with a final slice of bread to enclose the filling. Place into the fridge to chill for at least 30 minutes before serving.

  • To serve:

  • 1.

    To serve, carefully turn the puddings out of their moulds onto serving plates. Drizzle over the sauce and garnish with the fresh berries and a sprig of fresh basil. Dust with icing sugar.

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