How to Make Summer Puddings

Ingredients

• 9 oz (250 g) strawberries, hulled and halved
• 9 oz (250 g) raspberries
• 5½ oz (150 g) redcurrants
• 3½ oz (100 g) blueberries
• 3 tbsp stevia granules
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 18 thin slices wholemeal bread (from two 400-g/14-oz loaves)
• 7 oz (200 g) reduced-fat crème fraîche

1. Set aside 12 strawberry halves and 18 raspberries for decoration.
2. Put the remaining berries in a saucepan with the stevia granules and a little water. Cook over a low heat, stirring occasionally, for 8–10 minutes, or until the berries have produced plenty of juice and have broken up a little without completely disintegrating. Remove from the heat and add the lemon juice and vanilla extract.
3. Line six 225–250-ml/8–9-fl oz ramekins with clingfilm, making sure the film is draped over the sides.
4. Cut out a round the diameter of a ramekin from each slice of bread (the leftover bread can be made into breadcrumbs for another recipe) and dip each slice into the fruit pan so one side is covered in juice. Use the bread and the berries to layer up each ramekin – put a little berry juice in the base of the ramekin first, followed by a bread slice (juice-covered side up) and 1–2 spoonfuls of the berries. Repeat the layers until all the berries and bread are used up, finishing each dessert with a bread slice on top (juice-covered side up).
5. Put the ramekins on a tray and cover the top of each with a small saucer, then place a heavy weight, such as a bag of dried beans, on top of each. Chill in the refrigerator overnight, or until ready to serve.
6. Turn out the puddings onto plates and decorate with the reserved fruit. Top each with a spoonful of the crème fraîche and serve immediately.