Little berry puddings from Lynne Mullins

Little berry puddings

 

9 slices day old white bread, crusts removed

1 punnet (250g) strawberries, hulled and chopped

200g frozen raspberries

2 tablespoons caster sugar

2/3 cup fresh orange juice

icing sugar, for dusting

1 punnet (125g) blueberries, extra

 

Cut each slice of bread into four slices. Line 6 individual moulds (3/4 cup capacity) with plastic wrap and line base and sides of each mould with 6 slices of bread, extending above sides. Combine strawberries, frozen berries, caster sugar and orange juice in a bowl and stir gently to combine. Set aside for 5 minutes. Divide berries evenly between moulds, pressing gently with the back of a teaspoon and fold bread over to enclose the berries. Drizzle with some of the remaining juices. Cover and weight puddings down. Refrigerate for at least 2 hours. Serve sprinkled with icing sugar and blueberries on the side.

Serves 6.

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