Gluten free cherry berry puddings

Whether you've always liked to prepare or else you've picked up it like a hobby throughout quarantine, we'd see a guess which you're watching for new recipes to use out. Afterall, getting creative at the kitchen can be a superb and rewarding way to spend time.

We've gathered most the most loved, highest ranked Gluten free cherry berry puddings in our website. It is the finest of the Ideal!

We have piled up the most useful recipes . They're our loved, rated and commented 5star recipes from our big neighborhood, all in one place. The apps, mains, desserts and much more are ensured delicious!

How to make Gluten free cherry berry puddings

  • Yield : 6
  • Prep Time : 6:00
  • Cook Time : 0:10
  • Total Time : 6:10

Ingredients

  • 250g punnet strawberries, hulled, chopped
  • 125g punnet raspberries
  • 250g frozen mixed berries
  • 250g fresh cherries, pitted, chopped
  • 75g (1 ⁄3 cup) raw sugar
  • 1 vanilla bean, split
  • 2 oranges
  • 520g loaf thickly sliced gluten-free white bread, crust removed
  • Extra fresh berries, to serve
  • Coconut yoghurt, to serve

Method

  • Step 1 Lightly spray six 5.5cm (base measurement), 7.5cm (top measurement), 125ml (1 ⁄2 cup) moulds with oil. Combine the berries and cherries in a saucepan. Add the sugar, vanilla bean, finely grated rind of 1 orange, 125ml (1 ⁄2 cup) orange juice and 160ml (2⁄3 cup) water. Cook, stirring, over medium-low heat until the sugar dissolves. Increase heat and bring to the boil. Reduce the heat and simmer for 3-5 minutes or until thickened slightly. Set aside to cool completely. Strain, reserving berries and liquid.
  • Step 2 Halve each slice of bread horizontally to make 2 thin slices. Use a rolling pin to flatten all the bread. Use a round 5.5cm cutter to cut out 6 rounds. Use a round 7.5cm cutter to cut 6 larger rounds. Discard offcuts. Cut the remaining slices of bread in half crossways.
  • Step 3 Dip the smaller rounds into reserved berry liquid. Place 1 round in the base of each mould. Dip the halved bread slices in berry liquid. Firmly press 3 around the edge of each mould, overlapping slightly.
  • Step 4 Fill each mould with reserved berries, packing tightly. Dip larger bread rounds in remaining berry liquid. Place firmly on top. Spoon over extra liquid if bread looks dry. Reserve any remaining liquid. Cover tightly with plastic wrap. Place in the fridge overnight to chill.
  • Step 5 Carefully unmould puddings and turn out onto plates. Top with reserved berry liquid, extra fresh berries and coconut yoghurt.

© Copyright 2020 Get Recipe Book - All Rights Reserved