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A delicious twist on a British favourite with blackberries and blueberries cooked in apple juice.
50 ml (2 fl oz) unsweetened apple juice
1 heaped tsp icing sugar
400 g (14 oz) blackberries (fresh or frozen)
200 g (7 oz) blueberries (fresh or frozen)
1 tbsp chopped fresh mint
12 small thin slices of white bread
Place the apple juice and the icing sugar into a pan over low heat and add the fruit. Bring to a gentle simmer then cook for 3-4 minutes until the juices begin to run. Stir in the chopped mint and set aside.
Take four 175 ml ramekins.
With a scone cutter cut out eight circles of the bread to fit the bottom of each ramekin. Remove the crusts from the remaining slices, and then cut each one in half. Flatten each strip with a rolling pin.
Line the base of each ramekin with a circle of bread. Use the remaining strips to line the sides. Keep the last four circles of bread to one side.
Spoon the fruit mixture into the lined ramekins and top with the remaining circles of bread. Cover each ramekin with shrink wrap.
Leave the puddings in the fridge for at least 12 hours.
To serve, run the point of a sharp knife round the edge and tip out onto an individual flat plate.
(Serves 4)
Calories per serving 190
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