This article was written for Annabel & Grace, which is now part of Rest Less.
Marvellous Mother In Law tried this dessert the other day and thought it was “super delicious”. Fruity Summer Charlotte pudding is easy, scrumptious and 262 cals per portion, so looks like an all round winner. If you want to make it even easier, don’t bother with making the puree, it works just as well by putting all the fruit in at once.
One more thing – frozen berries are really good value and a very handy standby ingredient to have in your freezer at home. I bought some frozen cherries from Tesco last week and made a semi freddo with them – just as good as fresh and an awful lot cheaper.
FRUITY SUMMER CHARLOTTE
500g frozen summer fruit, defrosted
4 tbsp demerara sugar
7 slices from a small cinnamon and raisin loaf (Waitrose Richly Fruited Sliced Loaf is a good one to use)
25g butter
Creme fraiche or fromage frais or zero fat Greek yoghurt
METHOD
Heat over to 220 degrees. Put three quarters of berries into a medium baking dish. Puree the rest in a food processor and stir into fruit along with 2 tbsp sugar.
Spread the loaf slices with butter, then cut into triangles, then scatter with rest of sugar.
Cover with foil, bake for 10 mins, uncover the dish then bake for another 5 mins until the fruit starts to bubble and the bread is toasty.
Serve with dollops of your favourite white stuff.
More sweet treats here