Relax and benefit from the candy tangy flavours of contemporary berries, with these gluten-free, refined-sugar-free and dairy-free summer season puddings.
Prep time 12 hours, serves 6
Elements
- Vegan butter, melted to grease
- 500g blended berries
- 40g monk fruit sweetener
- 2 tbsp lemon juice
- 10 slices of gluten-free bread, crusts eliminated
- Coconut yoghurt and additional berries to serve
Technique
- Brush a pudding basin with melted butter and line the bottom with two to a few layers of plastic wrap
- Mix the berries in a big saucepan with the monk fruit sweetener and lemon juice and cook dinner for about 5 minutes, till combination is syrupy
- Line the bottom with seven slices of gluten-free bread permitting them to overlap. Press the bread collectively to seal ensuring that the pudding basin is totally coated
- Reserve â…” of the berry combination and put aside
- Pour the remainder of the combination into the pudding basin and canopy with remaining slices
- Place a plate excessive of the pudding and a weight on prime of the plate
- Refrigerate in a single day or for at the least eight hours.
- Flip pudding over onto a big serving plate and pour over reserved berry combination. High with some contemporary berries. Serve in glasses with a dollop of coconut yoghurt.
Recipes and pictures Faye James/Venerdi
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