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Summer Berry Pudding

Summer Berry Pudding
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Ingredients

85g Original Raspberry, or 

Original Port Wine, or

Original Berry Mix
9 slices white bread, crusts removed
300g mixed berries (fresh or frozen and thawed)

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Method untested

1. Make up jelly according to pack instructions, and allow to cool slightly, but not to set. Using 7 slices bread, soak each well in the liquid jelly, and line a 1.5L Pyrex dish or basin, making sure the bread covers any gaps.

 

2. Pour in the mixed berries, then cover with the remaining 2 pieces of bread soaked in jelly. Carefully pour any extra jelly liquid over the top, press down gently, cover and refrigerate until set (one hour quick set, four hours other jellies)

 

3. Turn out to serve, then top with additional berries, mint leaves or a sprig of holly for Christmas.

 

Serving Suggestion:
Serve with low fat custard, or some decadent rich cream.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series:

Segment: Jelly Recipes

Chef: Aeroplane Jelly

Tags: Dessert, Jelly, Kid Friendly

Rating:


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