Summer Berry Pudding

Ingredients

50g Panela or caster sugar

100mL hot water

1 vanilla pod, split

1 bunch mint, torn

1 punnet blueberries

1 1/2 tspn cup gelatine

600g mixed summer fruits such as strawberries, raspberries, blueberries, blackberries

1 loaf of sliced white bread

 

yoghurt or double cream to serve

chopped fresh mint to serve

Method

In a heavy-based pan pour in the sugar, water and add the vanila bean and blueberries. Let it come to the boil with the lid on. Once boiling, pour in the gelatine, give it a quick stir.

Line a glass bowl with baking paper or cling film. Slice the crusts off the bread and line the bowl. Fill the bowl with berries and some mint but leave enough room for the compote to go on top. Pour in the compote and place a couple of pieces of bread on top to cover it. Leave in the fridge overnight, or at least for a few hours.

 

Turn out on to a large serving plate or serve from the bowl with yoghurt or sour cream