Gluten free summer pudding

Submitted by: Admin on 02/03/2010
Gluten free summer pudding 2024 views
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500g mixed fresh summer berries (blueberries, strawberries, red-currants, blackcurrants, raspberries), plus extra raspberries, to serve
60g caster sugar
18 slices gluten-free bread
Yoghurt, to serve


Place half the berries in a bowl, sprinkle with half the sugar and set aside.

Place remaining berries in a processor with remaining sugar and process until smooth. Sieve puree, discarding seeds.

Line four 200ml dariole moulds with plastic wrap. Using a small pastry cutter, cut out 4 circles of bread to line the base of each mould. Use a slightly larger cutter to cut out circles of bread for tops. Remove crusts from remaining bread and cut into 2cm strips.

Dip the bread bases in puree and place in base of moulds, then dip the bread strips and use to line sides of moulds. Next, fill the moulds with whole berries, packing well. Lastly, dip larger rounds in puree and place on top (chill leftover puree). Cover with plastic wrap, weigh down with a board and chill overnight.

Unmould onto serving plates, drizzle with leftover puree, top with berries and serve with yoghurt.



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