Summer berry puddings
Summer berry puddings
Preparation time:
15 mins plus overnight chilling time
Cooking time:
4 Makes


  • 150g caster sugar
  • 250ml rosé wine
  • 1 vanilla bean, split
  • 2 punnets strawberries, hulled, halved
  • 1 punnet blueberries
  • 1 punnet raspberries
  • 16 slices white sandwich bread, crusts removed
  • Greek-style plain yoghurt, to serve
  • Honey, to serve
  1. Method

  1. Put sugar in a small heavy-based pan over a high heat. Cook, without stirring, until sugar caramelises. Add wine and vanilla bean, reduce heat to low and cook for 5 minutes or until toffee is melted and mixture thickens. Add berries to mixture, then set aside to cool.
  2. Line four ¾-cup ramekins or small pudding basins with plastic wrap, leaving at least a 5cm overhang on all sides. Cut 4 circles of bread to fit in the base of each prepared ramekin and put 1 circle in the base of each. Cut the remaining bread into rectangles, reserving 4 slices, and use these to line sides of each ramekin.
  3. Spoon berry mixture into dishes, reserving a little syrup. Cut 4 circles from reserved bread to fit top of each ramekin, then position over berry mixture. Fold overhanging plastic wrap over top of each pudding. Lightly weigh down puddings using discs of cardboard and cups of water. Refrigerate overnight. Turn out puddings onto serving plates and serve with reserved syrup, Greek yoghurt and honey.

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