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Ingredientes
- 250 gm Dessert apples, peeled, cored and cut into chunks (8oz)
- 250 gm Boysenberries, (8oz)
- 8 slc Wholemeal bread from a medium sandwich, crusts removed loaf
Direcciones
- Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper which fits just inside the rim of the basin.
- Put the apples, boysenberries and 4 Tbsp. of water in a saucepan, cover, and cook over a gentle heat for about 10 min till the apples are just cooked, but not mushy.
- Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread.
- Transfer the fruit and juice to the bread-lined pudding basin. Top with the remaining slices of bread. Cover the pudding basin with the greaseproof paper circle.
- Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread.
- When cool, transfer the pudding to the refrigerator and refrigeratefor at least 2 hrs, or possibly preferably overnight.
- To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 56mg | 2% |
| Total Carbs 13.94g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.0g | 0% |
| Protein 0.62g | 1% |
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