Healthy Desserts Recipes - Petite Summer Puddings

Ingredients

• 125g blackberries

• 200g raspberries

• 125g blueberries

• 250g strawberries, quartered

• 1/3 cup (75g) caster sugar

• 2 tablespoons Grand Marnier

• 1/2 teaspoon finely grated lemon rind

• 12 slices white bread

whisked custard

• 1 egg

• 1 egg white

• 2 tablespoons caster sugar

• 1/3 cup (80ml) skim milk

• 2 teaspoons arrowroot

• 1 teaspoon finely grated orange rind

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Method:

1. Combine berries, sugar, liqueur and rind in large pan, stir gently over heat, without boiling, until sugar dissolves. Bring to boil; simmer, uncovered, without stirring, 5 minutes or until juices come out of berries. Strain berries and pour juice into shallow bowl.

2. Line four 1-cup (250ml) moulds with plastic wrap. Remove crusts from bread. Cut 4 rounds of bread to fit bases of moulds. Cut remaining 8 slices into 3 pieces each, taper slightly to fit around inside of moulds.

3. Lightly dip 1 side of bread in berry juice; do not saturate bread. Line moulds with bread, colored side down. Pieces should extend about 3cm above tops of moulds.

4. Using a slotted spoon, divide berry mixture between moulds, fold bread over to enclose. Pour remaining juices over puddings. Cover with plastic wrap, weight with a small can on each pudding, refrigerate overnight. Un-mold, remove plastic wrap and serve with Whisked Custard.

5. To make Whisked Custard: Combine all ingredients in medium heatproof bowl, whisk over pan of simmering water until custard is doubled in volume.