Summer Pudding Recipe
- Lightly butter the bowl or pudding basin you are using. Cut slices of bread about 1/2 inch (1 cm) thick, and cut off crusts. Line bowl with bread slices, leaving no gaps. Press edges together well.
- Wash and clean all fruit; discard all stems and any mouldy fruit. Put fruit and sugar in a pot; put heat on medium; bring to a simmer and simmer until juice starts to come out of fruit and sugar has dissolved in it -- should be no more than 4 to 5 minutes.
- Take about 1/2 cup of the juice, cover it and set in fridge for later use.
- Empty the pot with its fruit and juice into the lined pudding bowl. Cover the top of the bowl with bread. Place a plate on top, and a weight on top of that to press the plate down. Put in fridge overnight or at least for several hours.
- To serve, run a knife carefully along insides of pudding bowl. Invert out onto a plate.
- Drizzle with the fruit juice that you had held back yesterday, particularly to cover any small white spots.
- Serve with a thick cream or custard.
There are 38 Weight Watchers PointsPlus® in total in the recipe; divided by 6 servings, that’s 6 points per 1/2 cup (125 g) serving.
LIGHTEN IT UP to 3 points per 1/2 cup (125 g): Use cooking spray for the bowl, Weight Watcher bread, and sweeten with Stevia instead of sugar. To start, try about 1/2 teaspoon to 1 teaspoon of Stevia extract or powder. This reduces the total PointsPlus® in the recipe to 20; making it just 3 points per 1/2 cup (125 g) serving. Serve with a dollop of non-fat Greek yoghurt (0 points.) (Note: not a blended Stevia powder — that has the same calories as sugar.)
|Can be reduced to 3 points; see tips above.|
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.