Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| White Bread | 1 slice (30g) white | 79 |
| Raspberry | 1 cup (123g) | 64 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Red Currant | not in our table | 0 |
| Black Currant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pint each red raspberries and red currants, on stems
- ½ pint blackberries, halved
- ⅓ cup sugar
- 2 tbs each black currant liqueur and water
- 2 tbs strawberry or raspberry jam
- 2 two inch strips lemon zest
- ½ pint strawberries, diced
- 13 slices white bread, crusts removed
Directions
Line 4 eight oz ramekins with plastic wrap, letting the wrap overhang.
Bring first 8 ingredients to a boil in a saucepan.
Lower heat and simmer until berries have released thier juices but still maintain their shape.
Remove from heat, stir in strawberries and cool to room temp.
Discard lemon zest.
Using a 3 inch round cookie cutter, cut out 8 bread rounds.
Trim 4 to fit on bottoms of ramekins.
Line sides of ramekins with remaining bread slices.
Spoon fruit mixture into lined ramekins to fill.
Top with rest of bread rounds.
Seal with plastic wrap overhang, then wrap tops with foil.
Place ramekins in a baking dish.
Place a weight on top of each ramekin.
Refrigerate overnight.
Puree reserved fruit mixture in blender, scrape through a fine mesh sieve to remove seeds.
Refrigerate.
To serve---unwrap ramekins.
Lift out puddings by plastic wrap.
Invert onto serving plates and remove wrap.
Brush puddings with reserved fruit puree.
Top with a dollop of whipped topping and garnish with assorted berries and mint leaves.