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Categories:
soy margarine raspberries punnet strawberries blueberries sugar lemon juice white bread vanilla soy ice cream
Viewed: 61 - Published at: 3 years agoIngredients
- melted soy margarine, to grease
- 500 g raspberries, washed
- 250 g punnet strawberries, washed, hulled
- 150 g blueberries, washed
- 34 cup organic raw sugar
- 2 tablespoons fresh lemon juice
- 10 slices day-old homemade white bread, crusts removed
- vanilla soy ice cream or vanilla-flavored soy yogurt, to serve
Method
- Brush a 1.5L (6-cup) capacity pudding basin or glass bowl with melted butter to lightly grease.
- Line the base and side with 3 layers of plastic wrap, allowing it to overhang.
- Combine raspberries, strawberries, blueberries, sugar and lemon juice in a large saucepan over medium heat.
- Simmer, stirring occasionally, for 3-5 minutes or until mixture is syrupy but berries still hold their shape.
- Remove from heat and set aside.
- Line the base and side of prepared pudding basin with 7 slices of bread, allowing them to overlap slightly.
- Use your hands to gently press the bread together to seal.
- Fill in any gaps with small pieces of bread so the pudding basin is completely covered.
- Reserve 160ml (2/3 cup) of the berry mixture.
- Pour the remaining berry mixture into the pudding basin and cover with remaining bread slices.
- Place a small plate (one that fits exactly inside the rim of the basin) on top of the pudding.
- Place a weight on top of the plate.
- Place pudding in the fridge for 8 hours or until set.
- Turn pudding onto a large serving plate and pour over the reserved berry mixture, taking care to cover any bread that's still white.
- Cut pudding into wedges and serve with soy ice-cream or yoghurt.
