THE FITBUG RECIPE BOOK

Posted 07 November 2006

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.