What
900g Mixed summer berries (fresh or frozen)
70 ml Water
1 medium size White Loaf (crusts off & sliced)
5 ½ tbsp LCS Canderel
20 Mint Leaves
15 Basil Leaves
For the garnish:
80g berries
4 sprigs of mint
100ml crème fraiche
How
Take 300g of the berries mix with the chopped basil & mint, then add 2 1/2 tbsp of the Canderel stir well and leave to one side.
In a pan heat the remaining fruit & 70ml of water, after apx 5 minutes or until the fruit is soft & pulpy remove from the heat and puree the fruit in a blender.
Allow to cool & then add remaining Canderel to taste.
Remove the crusts from the bread and line the small moulds, firstly with cling film and then with a small circle of bread for the base, slices for the side and a larger circle for the top. When lining the moulds dip the bread in the berry sauce, brush off the excess sauce and place the bread in the mould.
Fill the centre with the berry, mint & basil mix and some of the juice. Press down well and top with the last slice of bread. Fold the cling film over the top & put a plate on top, this should be weighted down.
Refrigerate the pudding, ideally overnight. Remove the pudding from the mould and place on a plate. Pour over the remaining sauce and garnish with a few fresh berries and mint sprig and a dollop of low fat crème fraiche.