Lemon sorbet summer pudding
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Make this delicious, light lemon sorbet summer pudding with redcurrants and berries, a perfect dessert for hot summer nights.
-
Prep time: 15 mins
(plus overnight setting) -
Serves: 4-6
Ingredients
It's easier to make if the bread is a bit stale as it helps the fruit juices soak through.
- 225g(8oz) red or blackcurrants
- 350g (12oz) blackberries
- 225g (8oz) raspberries
- Zest of 1 lemon
- 150ml (¼ pint) water
- 85-100g (3-4oz) sugar
- Thin slices of white bread, crust removed
- 4-6 scoops lemon sorbet ice cream
Method
- Place the fruit (reserving some for decoration), water and sugar in a saucepan and simmer until the sugar dissolves.
- Cut each slice of bread in half lengthways and use to line the sides of a pudding basin, trimming away excess bread around the top edge.
- Cover the base of the basin with triangles of bread, fill with fruit and cover with additional bread triangles.
- Place a flat plate on top of the pudding, place weight on top and chill overnight.
- Carefully turn out, cut into slices and serve with lemon sorbet ice cream. Decorate with reserved fruit which could be frosted if liked.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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