MINI SUMMER PUDDINGS

Preparation Method :

• Place the fruit in a small saucepan with measured water and heat gently. Cook for 3-5 minutes or until the fruit soften and release the juices. Sweeten to taste and leave to cool.
• Spray 4 ramekins lightly with the cooking spray.
• Cut 4 large circles out of the bread and shape these into ramekins.
• Preheat the oven to 190°C / 375°F / Gas Mark 5.
• Place the ramekins in the oven and bake for about 8-10 minutes.
• Remove the cooked bread cases from the ramekins. Brush each case with some of the fruit juices that they turn a lovely red colour. Leave to stand.
• When cool, place the bread cases on individual serving plates and top with the fruit, spooning the juices around them. Serve immediately.