• 0.5 tsp olive oil
  • 8 slices white bread, crusts removed
  • 400 g frozen red berry mix, defrosted
  • 25 g caster sugar
  • 8 fresh mint leaves, roughly chopped
  • 200 g fresh strawberries, hulled
  • 4 scoops vanilla ice cream


  1. 1

    Grease 4 x 200ml dariole moulds or pudding moulds with the oil. Using a 6cm fluted cutter, stamp out 8 circles of bread and use 4 to line the bases. Reserve the remaining circles and use the rest of the bread to line the sides of the moulds.

  2. 2

    In a pan, heat the defrosted berries with the sugar for 2-3 minutes. Remove the berries from the heat and stir in the mint.

  3. 3

    Spoon the mixture into the moulds, reserving a little juice (pour into a container and keep in the fridge). Top with the reserved bread rounds and loosely cover with clingfilm. Weigh down each mould with a small tin and leave in the fridge overnight to set.

  4. 4

    When ready to serve, turn out the puddings onto plates. Brush with the reserved juice and serve with the fresh strawberries and ice cream.

Nutritional Details

Each serving provides
  • Energy 1365kj 326kcal 16%
  • Fat 7.9g 11%
  • Saturates 4.0g 20%
  • Sugars 26.8g 30%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

53.4g carbohydrate 2.6g fibre 9.1g protein

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