Your Life A to Z Recipe: Wednesday, August 14, 2013 Individual Summer Puddings

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by Chef Lee Hillson Relish Burger Bistro at The Phoenician Scottsdale

azfamily.com

Posted on August 14, 2013 at 7:00 AM

Updated Thursday, Aug 15 at 9:58 AM

Your Life A to Z Recipe: Wednesday, August 14, 2013

By: Chef Lee Hillson Relish Burger Bistro at The Phoenician Scottsdale

Individual Summer Puddings


Ingredients
•    175g/6oz caster sugar
•    150ml/5fl oz water
•    1 vanilla pod, split
•    100g/3½oz blueberries
•    100g/3½oz strawberries, quartered
•    100g/3½oz raspberries
•    12 slices white bread, crusts removed (or white cake)
To serve
•    icing sugar, for dusting
•    cream or mascarpone (optional)


Preparation method
1.    Place the sugar, water and vanilla pod into a pan over a high heat. Bring to the boil, then reduce the heat and simmer for 8-10 minutes.
2.    Add all of the berries and remove from the heat. Allow to cool.
3.    Strain the fruit mixture over a bowl. Place the drained berries into a separate bowl and reserve the fruit syrup.
4.    Cut each slice of bread in half and dip the pieces into the fruit syrup.
5.    Use the syrup-soaked bread to line the insides of four small dariole moulds.
6.    Spoon some of the reserved berries into each bread-lined mould, to fill by one third.
7.    Add a layer of syrup-soaked bread, then spoon in more berries and top with a final layer of syrup-soaked bread.
8.    Place into the fridge to chill overnight.
9.    To serve, turn out the puddings from the moulds onto plates and dust with icing sugar. Add a dollop of clotted cream alongside, if using, then serve.
 

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