• Save to your scrapbook
  • Save to your scrapbook

    Raspberry and Mint Summer Puddings

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Raspberry and Mint Summer Puddings

    A twist on the classic summer pudding, these individual desserts are simple yet make an impressive display. Not only do they look and taste good, but raspberries are an excellent source of fibre and are fat free. You will find our raspberries are full of flavour and at their best right now.

    • Preparation time: 15 minutes, plus overnight chilling
    • Total time: 15 minutes, plus overnight chilling

    Serves: 4


    • 3 tbsp Waitrose Pure Apple Juice
    • 2 tsp icing sugar
    • 400g Waitrose raspberries
    • 1 tbsp finely chopped fresh mint
    • 12 slices of thin sliced white bread
    • Waitrose Virtually Fat Free Fromage Frais, to serve


    1. Place the apple juice and icing sugar into a pan over a low heat and add the raspberries. Bring to a gentle simmer then cook gently for 3-4 minutes until the juices just begin to run. Stir in the chopped mint and set aside.
    2. Using the base of an individual small ramekin as a template, cut out 8 equal circles of bread. Remove the crusts from the remaining 4 slices of bread and cut each slice in half. Gently flatten the strips of bread using a rolling pin.
    3. Line the base and sides of 4 ramekin dishes with 4 bread circles and the strips, reserving the remaining 4 bread circles.
    4. Spoon the raspberry mixture into the lined ramekins and top with the remaining circles of bread. Cover each ramekin with clingfilm, then place a saucer on top and secure in place with a heavy weight or an unopened can.
    5. Leave the puddings for at least 12 hours in the fridge. To remove from the ramekins, run the point of a sharp knife on the inside of each ramekin (between the dish and the bread), place an individual serving plate on top, invert and turn out onto the plate. Serve the puddings with a spoonful of fromage frais and decorate with extra fresh fruit and a sprig of mint.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Any soft fruits work well in this recipe. Try a combination of berries such as blackcurrants, redcurrants or blackberries.


    Average user rating

    5 stars