Make and share this Rhubarb Strawberry Summer Pudding recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium sized saucepan, stir together rhubarb, strawberries, sugar and lemon zest.
- Bring to a simmer, cover and cook over low heat for 3 minutes.
- Set aside.
- For each of six 3/4 cup capacity ramekins or custard cups, cut a circle of bread the same diameter as the bottom of the ramekin.
- Place a bread circle in the bottom of each ramekin.
- Cut 9 slices of the bread in half lengthwise and fit the strips horizontally around the inside of each ramekin, using 2 1/2 or 3 strips for each one and trimming to fit.
- Spoon about 1/3 cup of the rhubarb mixture into each of the lined ramekins, filling them to the top.
- Cut circles from the remaining bread slices to fit the tops of the ramekins; place over the fruit.
- Wrap each pudding in plastic and set three of them on a plate.
- Stack the other three puddings on top of them.
- Set something small, round and heavy on top of each pudding stack to weigh it down.
- Refrigerate overnight.
- To serve, remove weights and unwrap the ramekins.
- Run a small knife around the inside edge of each one and invert onto dessert plates.
- Garnish with red currants, strawberries or mint.
- Serves 6.
- 170 calories per serving.
- Eating Well.
Nutrition Facts : Calories 396.9, Fat 3.2, SaturatedFat 0.7, Sodium 598.9, Carbohydrate 85.8, Fiber 4.6, Sugar 41.1, Protein 7.7
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