My lovely daughter-in-law, Beth Joiner is in love. And not just with the handsome Jamie Joiner. Her heart skips a beat both when he walks in the room, and when I bring these little beauties to the supper table!
Summer pudding is up there with all my favourite desserts - (of which there are quite a few.)
Here's how I make the mini ones.
Get a shallow muffin tin ( the kind you make jam tarts in. ....... Ooh....jam tarts! Haven't made those for ages. Good thinking. Will have to bake some after I've done this recipe... Now where was I?
Oh yes...)
Tumble about 1lb of soft fruits into a saucepan. I used blueberries, blackberries and strawberries.
Add 2 tablespoons honey, half a pint of water and simmer gently for about 5 minutes.
Strain the liquid into a bowl.
Cut our rounds of sliced bread with a cookie cutter, dip in the fruity liquid and press into each tart mould.
Fill with the fruit mixture.
Cut out more rounds of bread with another cookie cutter to be the lid.
Dip into thenfruitnliquid and press firmly on top of each little pud.
P.s. Top-tip; if you get fed-up of cookie cuttering, you could do what I did, and cut the circles with kitchen scissors.
Cover the whole thing tightly with cling film.
Chill for the rest of the day. (Yes, that's meant for you AND the little puddings.)
Return the juice to the saucepan and simmer again for about 10 minutes to reduce it down for the sauce.
When ready to eat, pop each one onto a saucer and drizzle more of the sauce over the top so it sits in a pretty pink puddle.
Invite Beth over to finish the leftovers. She'll be your friend forever!
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