Prep time: 30 minutes
1kg mixed berries – we’re talking strawbs, raspberries, redcurrants, blackcurrants, blackberries and black cherries!
3 tablespoons water
150mls runny honey
2 strips of orange peel
2 strips of lemon peel
8-10 slices of Genius White Farmhouse bread, crusts removed
Dollop of live yoghurt, to serve
1. Place the fruit, water, honey, orange and lemon peel in a pan. Mix well and bring to the boil. Simmer for 1 minute and leave to cool.
2. Cut a circle from one slice of the soft gluten free bread, enough to fit the base of a large (5 cup) dessert bowl. Cut the rest of the bread slices in half diagonally.
3. When the fruit has cooled down enough, tip it into a sieve placed over a bowl to collect the amazing juices. This bowl of berry juice will be brimming with polyphenols, fibre and antioxidants- enough to make your gut gleeful!
4. Dip the prepared gluten free bread circle and triangles into the juice, then line the base and sides of the bowl. Try to leave no gaps here as we don’t want the delicious juices escaping.
5. Spoon in the luscious fruit and cover the top with the remaining triangles of juice-dipped bread. Trim any bread hanging over the rim of the bowl carefully with a knife.
6. Stand the dessert bowl in another dish with a small plate on top of the pudding. Then weigh this down with a 400g tin and chill overnight. This will really set the pudding, making it absolutely perfect for the next day.
7. Return any remaining juice to the pan and boil until gorgeously glossy and syrupy. Leave to cool, cover and pop in the fridge until needed.
8. To serve this fruity and fibre filled delight, remove the weight. With a serving plate over the bowl, quickly tip upside down and turn the pudding over. Give the bowl a shake and repeat until you feel the pudding loosen.
9. You can now lift the bowl off, pour over the fruit syrup you expertly prepared beforehand, and serve with a dollop of live yoghurt. Admire the beautiful colours and get stuck in!