Summer Pudding

Ingredients
400g frozen blueberries
400ml cranberry juice
12 slices wholemeal bread
Icing sugar
4 tbsp soya plain yogurt

You will need 4 small bowls.

Method
Bring the blueberries and cranberry juice to the boil in a saucepan. Cut 12 circles of bread the same diameter of the dish. Place a cut piece of bread in the bottom of the dishes. Fill with the blueberries and juice. And top with another circle of bread. Wrap in cling film and chill for at least an hour. When ready to serve unwrap and turn out onto a flat dish. Serve with cream or yogurt.

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