Quick summer puds

your recipes
Quick
summer puds
Summer puddings
Makes: 4 Takes: 20min (plus chilling)
Cost per
serving:
79p
These delicious puds take less than 30 minutes to whip up – more time to enjoy the sunshine!
MANGO & YOGURT FOOL
Serves: 4 Takes: 15min
(plus chilling)
n 425g can mango slices, drained
and juice reserved
n 1tsp nutmeg
n 350g plain yogurt
n 120g ready-made custard
n 1tbsp flaked almonds, lightly toasted
Cost per
serving:
58p
n 400g mixed fresh berries, chopped, plus extra to decorate
n 1tbsp caster sugar
n 12 slices thin white bread, crusts removed (see Cook’s Tip)
1 Line 4 individual pudding basins with cling film, leaving any excess
hanging over the edge. Place the berries, sugar and 2tbsp water
in a medium saucepan. Stir over a low heat for 2-3min until the
berries have softened. Strain the juice through a fine sieve into a jug.
Reserve the berries.
2 Using round cutters, cut out 4 small circles to fit the bottom of the
basins and 4 larger circles to fit the top. Press the smaller circles into
the base of the basins. Cut the remaining bread into wide strips and
use to line the sides of the basins, overlapping so there are no gaps.
3 Divide the reserved berries between the basins. Pour the reserved
syrup evenly over. Press the larger bread circles on top of the berries.
Fold over the cling film and weigh down using a small can. Chill
overnight in the fridge.
4 Turn the puddings out onto serving plates and remove the cling
film. Top with the extra fresh berries and serve with cream and any
remaining syrup, if liked.
RASPBERRY CHEESECAKE
Cost per
serving:
£1.43
1 Combine the mango and nutmeg in a bowl.
Mix the yogurt and custard together in a
separate bowl.
2 Layer the mango and the yogurt mixture in
serving dishes or bowls. Chill for 30min. Drizzle
with a little of the reserved mango juice. Sprinkle
with the almonds and serve.
COOK’S
TIP
Almond mascarpone crunch with peaches
Serves: 4 Takes: 15min
n 4 peaches, halved and
stones removed
n 50g caster sugar
n 2 x 250g tub
mascarpone
n 65g almond biscotti or
almond cookies, crushed
n 1tbsp amaretto liqueur
(optional)
You could use
300g mixed
berries instead of
the mango.
1 Preheat a griddle or frying pan over a medium
heat. Sprinkle the cut side of the peaches with
the sugar. Chargrill or fry for 1-2min on each side
until caramelised.
2 Place the mascarpone in a bowl. Fold in the
biscotti or biscuit crumbs. Stir through the
amaretto liqueur, if using.
3 Serve the warm peaches with the almond
crunch mascarpone and extra almond biscotti or
biscuit, if liked.
COOK’S
TIP
This is perfect for using
up any leftover slightly
stale bread that you may
otherwise throw away.
Serves: 8 Ready in: 25min (plus chilling time)
Cost per
n 185g digestive biscuits, crushed
n 90g butter, melted
n 150g frozen mixed berries
n 500g full-fat soft cheese
n 165g caster sugar
n 1tsp vanilla extract
n 400g Greek-style yogurt
n 12g sachet gelatine
n Handful of fresh strawberries, hulled and
quartered, to decorate
n Icing sugar for dusting
serving:
68p
1 Line the base of a 20cm round springform tin
with baking paper. Combine the biscuit crumbs
and butter in a bowl. Press into the base of the
tin. Sprinkle over the berries and chill for 15min.
2 Meanwhile, beat the soft cheese, sugar and
vanilla extract together in a bowl until smooth.
Add the yogurt and beat in until just mixed.
Sprinkle the gelatine over 65ml boiling water in
a jug and stir until dissolved. Beat into the soft
cheese mixture. Pour over the berries in the tin
and smooth out. Cover and chill until set.
3 Decorate with the strawberries and dust with
icing sugar. Serve.
EDITED BY: HAYLEY MERRICK. PHOTOS: AREMEDIASYNDICATION.COM.AU/ROB SHAW. COSTINGS ARE APPROXIMATE.
YOURS EVERY FORTNIGHT
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