Here’s five delicious and nutritious recipes from the Let’s Get Cooking initiative to satisfy your taste buds and appetite!
Prep and cooking time: up to 60 minutes
- Per portion (141g)
- Calories: 143
- Fat: 0.8g
- Saturates 0.2g
- Sugars: 11g
- Salt: 0.46g
- 500g bag frozen berries (defrosted)
- 6 strawberries
- 9–10 slices of white bread (1.5 for each pudding)
- 25g caster sugar
- 10g icing sugar for dusting (optional)
1 Defrost the frozen berries in the bag at room temperature for approximately 2–4 hours.
2 Line the plastic pots with clingfilm letting it hang over the sides.
3 Open the bag of berries and pour the contents into the pan. Add the caster sugar and 5 x 15ml spoons of cold water.
4 Wash the strawberries, remove the stalks, slice finely and add to the pan (save 6 slices to decorate the puddings).
5 Gently heat the berries over a medium heat until the sugar is dissolved and the berries soften and start to bleed.
6 Drain the berries through a sieve into a medium bowl.
7 Trim the crusts off the bread and discard. Using the small and large pastry cutters, cut out 6 circles of each size (12 in total).
8 Take 6 more slices of bread, cut each in half and then each half into 3 strips.
9 Soak the 6 small circles of bread in the berry liquid in the medium bowl and place 1 piece in the bottom of each pot. Next, soak the strips of bread making sure there is no white showing and line the sides of the pot pressing the edges to make a seal and making sure they join up and slightly overlap.
10 On top of the soaked bread equally divide the berry mixture.
11 Soak the remaining 6 circles of bread and place on top of each fruit layer and press the edges to seal them.
12 Wrap the clingfilm round the top of the pots to cover the mixture.
13 Place in the fridge to chill for at least 30 minutes.
14 Remove from fridge and carefully lift the puddings out with the cling-film turn them onto a serving plate and decorate with a slice of strawberry (discard the clingfilm). Dust with icing sugar (if using) and serve with low fat yoghurt or crème fraîche.