Rhubarb Strawberry Summer Pudding

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
  • Bring to a simmer, cover and cook over low heat for 3 minutes.
  • Set aside.
  • For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
  • Place a bread circle in the bottom of each ramekin.
  • Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
  • Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
  • Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
  • Wrap each pudding in plastic and set three of them on a plate.
  • Stack the other three puddings on top of them.
  • Set something small, round and heavy on top of each pudding stack to weigh it down.
  • Refrigerate overnight.
  • To serve, remove weights and unwrap the ramekins.
  • Run a small knife around the inside edge of each one and invert onto dessert plates.
  • Garnish with red currants, strawberries or mint.
  • Serves 6.
  • 170 calories per serving.
  • Eating Well.
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