THE FITBUG RECIPE BOOK
Posted 23 June 2009

SUMMER PUDDING



Serves 2



Ingredients:
5-6 thin slices or white bread*
150g strawberries (sliced)
150g raspberries
50g low calorie sugar



How to:
  • Remove the crusts from the bread and slice into fingers
  • Reserve a quarter of the bread and use the remainder to line the base and sides of two small ramekin dishes. Make sure you do not leave any gaps
  • Mix the strawberries and raspberries together and sprinkle with the sugar
  • Put in a pan and add 3 tablespoons of water
  • Warm over a gentle heat until the sugar begins to dissolve and the fruits begin to soften
  • Reserve about 3 tablespoons of juice from the fruit and pour the remainder into the ramekins
  • Cover with the rest of the bread
  • Place a small saucer on the top of each pudding and refrigerate over night
  • Turn out onto individual plates and spoon the rest of the juice over the top

    *Summer pudding really does work best with bread that is a day or two old.
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