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Ingredients
- 4 x punnets of berries (raspberries blueberries and blackberries each weighing approx 125g)
- 60 ml water
- 125 gm sugar
- Â Â squeeze lemon juice
- 1 lrg punnet strawberries stems sliced off halved lengthways
- 4 x thick slices white bread crusts sliced off
- 4 x mint leaves
- Â Â icing sugar for dusting
Directions
- Thick double or possibly whipping cream (whipped with a little sugar) to serve
- Check over the punnets of beiries and throw out anything squashy then tip the fruit into a pan with the water sugar and lemon juice.
- Bring to the boil turn down the heat and leave to stew gently for about 8 min.
- Next push the cooked fruit syrup through a sieve into a bowl and stir in the strawberries.
- Leave to stand for a few min to cold.
- Lay the slices of bread on individual plates poor over plenty of the syrup arrange the strawberries in lines across each one and rest a sugardusted mint leaf on top of each.
- Let everyone help themselves to cream.
- Variation: you needn't sieve the fruit just stir in the strawberries and use like jam pile onto buttered toast top with a dollop of clotted crearn and eat.
- The best thing to make with punnets of mined berries is summer pudding. But a summer pud needs to be constructed the day before to give it time to saturate and set; and it should not contain strawberries at all really. This is a fiveminute version and the strawberries add in. sweetness: If eft for a little while when assembled the bread will reach soggy perfection so dish it up and chill before you sit down to your savouries.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 131 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 33.47g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 31.9g | 21% |
| Protein 0.2g | 0% |
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