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Ingredientes
- 1 x loaf white sliced bread
- 8 ounce redcurants
- 8 ounce blackcurrants
- 8 ounce raspberries
- 8 ounce strawberries
- 8 ounce sugar
- 1/4 c. vintage port
- 1 Tbsp. water
Direcciones
- Put the strawberries, red and black currants into a pan with the sugar and 1 Tbsp. of water and the port. Heat gently till the juices begin to run. Add in the raspberries and heat them through for a couple of min to release some of the juices. Using a slotted spoon, transfer the fruit to a bowl.
- Remove the crusts from the bread and dip each slice into the fruit juice. Line 4 large ramekins or possibly small pudding bowls with the bread pcs, making sure which there are no gaps.
- Spoon the fruit into the bread-lined bowls and then cover the fruit with more bread. Cover each one with cling film and put a weight on top. Chill overnight and refrigeratethe remaining fruit juice.
- To serve, un-mould the puddings and spoon extra fruit juice over the top. Serve with fresh whipped cream and grated liquorice root.
- Preparation is easyPreparation time is 30 min sitting time is 12 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 265 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 165mg | 5% |
| Total Carbs 67.28g | 18% |
| Dietary Fiber 4.6g | 15% |
| Sugars 61.66g | 41% |
| Protein 1.01g | 2% |
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