Mini Summer Puddings

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These puddings can actually be eaten without a hint of guilt.

They are extremely low in fat, and bursting with lots of nutritious and healthy goodness from the berries, including fibre and a mixture of immune-boosting vitamins.

6 mins
12 hrs
Serves: 4
500g (18oz) mix of berries strawberries, raspberries, blueberries and blackberries
50g (1 3/4 oz) caster sugar
1 tbsp finely chopped fresh mint
8 slices of thinly sliced white bread
A good dollop of fromage frais, to serve


Halve the strawberries and put in a saucepan with the other berries, the mint and sugar. Heat gently for 4-5 minutes, stirring frequently until the sugar is dissolved. The fruits should be soft but still retain some of their shape, and there are plenty of juices in the pan. Remove the crusts from the bread and gently flatten using a rolling pin. Use one slice of bread to line the bottom of 4 small ramekin dishes. Halve the other slices and line upwards, along the sides of the ramekins so the slices are overhanging the ramekins. Spoon the fruit into the bread-lined ramekins, and then fold the overhanging bread over the fruits to create a bottom. Cover each ramekin tightly with clingfilm, then place a saucer on top and secure in place with a heavyweight or an unopened can. Leave the puddings for at least 12 hours in the fridge. To remove from the ramekins, run a sharp knife around the inside of each ramekin (between the dish and the bread), place a serving plate on top, invert and turn out onto the plate. The puddings can be served with fromage frais.