Summer Pudding with Yogurt Recipe
Enjoy the taste of summer with this easy-to-make Summer Pudding with Yogurt. Bursting with mixed berries and topped with creamy yogurt, it's a refreshing dessert that will leave you wanting more.
Ingredients
- 500 g mixed berries strawberries,raspberries, blackberries, and blueberries
- 100 g granulated sugar
- 10-12 Slice white bread, crusts removed
- 200 g Greek yogurt
- Fresh mint leaves for garnish for garnish
Instructions
Preparation Method
- Start by washing the mixed berries thoroughly under cold running water. Remove the stems and hull the strawberries if necessary. Pat them dry with a kitchen towel
- In a large saucepan, combine the mixed berries and granulated sugar. Stir gently to coat the berries evenly with sugar. Allow the berries to macerate for about 15 minutes to release their natural juices.
- Place the saucepan over medium heat and bring the berry mixture to a gentle simmer. Cook for approximately 5 minutes, stirring occasionally, until the berries soften slightly and the sugar dissolves completely.
- Remove the saucepan from the heat and let the berry mixture cool to room temperature. This will allow the flavors to meld together.
Step-by-Step Instructions to Cook
- Line the base and sides of a 1-liter pudding basin with the white bread slices, ensuring there are no gaps. Trim the bread as necessary to fit the shape of the basin.
- Pour the cooled berry mixture into the bread-lined pudding basin, ensuring it fills the basin evenly. Reserve a small amount of the berry juice for later use.
- Cover the berry mixture with additional slices of white bread, again trimming them to fit the basin. Place a small plate or saucer on top of the bread and press it down gently to compress the contents
- Use a small bowl orramekin to catch any excess juice that may overflow from the pudding basin.Pour the reserved berry juice over the top of the bread, allowing it to soak inand further enhance the flavors.
- Place a weight, such as a can of beans, on top of the pudding to compress it further. This will help the bread absorb the berry juices and set the pudding's shape. Chill the pudding in the refrigerator for at least 6 hours or overnight
- When ready to serve,remove the pudding from the refrigerator and carefully remove the weight andplate. Run a knife around the edges of the pudding to loosen it, then place aserving plate on top of the basin. Holding both the basin and plate firmly,invert them together to release the pudding onto the plate.
- Serve generous slices of the Summer Pudding with a dollop of Greek yogurt on top. Garnish with fresh mint leaves to add a touch of elegance and enjoy the burst of flavors in every spoonful.