Mini Apple and Blackberry Summer Puddings

Name: Mini Apple and Blackberry Summer Puddings
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Ingredients: 6 slice wholemeal bread; 300 g blackberries; 1 large Cox apple, peeled, cored and finely chopped; 100 g coconut yogurt; 1 tsp rapeseed oil; 4 sprig fresh mint sprigs

A vibrant and healthy twist on the classic British summer pudding, using tart apples and juicy blackberries. These individual desserts are naturally sweet, beautifully stained by berry juices, and perfectly complemented by a dollop of creamy coconut yogurt.

Servings4 Portions

Prep Time15 Mins

Cook Time8 Mins

Difficulty

Easy

Ingredients

wholemeal bread
6 slice
blackberries
300 g
large Cox apple, peeled, cored and finely chopped
1
coconut yogurt
100 g
rapeseed oil
1 tsp
fresh mint sprigs
4 sprig

Step-by-Step Instructions

Place the finely chopped apple in a small saucepan with 150ml of water. Cover with a lid and simmer over medium heat for 3 minutes until the apple pieces begin to soften.

Add the blackberries to the pan, replace the lid, and cook for another 5 minutes. The berries should be just softened and starting to release their deep purple juices.

While the fruit cooks, lightly grease four mini pudding moulds or small ramekins with a little rapeseed oil. Use one of the moulds as a template to cut out four bread rounds to line the bottom of each container.

Trim the crusts from the remaining bread and set them aside. Cut the bread slices and offcuts into wide strips and use them to line the sides of the moulds, overlapping them slightly and leaving a bit of overhang at the top.

Spoon the cooked fruit and most of the juice into the moulds, reserving about 1 tablespoon of the mixture for later. Fold the overhanging bread over the fruit and use the reserved crust pieces to fill any gaps, ensuring the top is completely sealed.