Summer Pudding

Summer Pudding
  • Yield: 6 servings
  • Prep: 15 minutes
  • Cook: 3-4 minutes


2pounds mixed soft fruits, like raspberries, strawberries, blackberries, pitted cherries or blueberries
1 3/4ounces fructose
8-10slices thick, day-old white bread
1/2ounce red currants, to decorate
1/2ounce fresh mint, to decorate


    1. Place fruit in a saucepan with fructose and 3 tablespoons of water. Heat gently and cook for 3-4 minutes or until the juices begin to run form the fruit. Set aside to cool.
    2. Remove the crusts from the bread. Cut a circle from one slice of bread to fit the bottom of a 1 1/2 quart (1.5 liter) glass bowl. Arrange the remaining bread, apart from two slices, around the sides of the bowl, overlapping slightly and leaving no gaps. Place the circle of bread over the gap at the bottom of the bowl.
    3. spoon the fruit mixture, together with enough juice to moisten the bread, into the bowl. Reserve the remaining juice. Seal in the fruit with a final layer of remaining bread, trimming to fit if necessary.
    4. cover the pudding with a saucer or small plate and place a heavy weight on top. PLace the pudding in the refrigerator for several hours, preferably overnight.
    5. To serve, remove the weight and the saucer, and invert the pudding onto a large serving plate. Hold the two together and shake firmly, then carefully remove the glass bowl. Spoon the reserved juice over the pudding and decorate with red currants and mint.

—Reprinted with permission from The Diabetes Cookbook. Copyright 2013, DK Publishing.