Summer Berry Pudding
Author: Lizi’s Original Granola
- 600g berries (roughly 300g strawberries, 200g raspberries, 100g blueberries and currants)
- 100g sugar
- 250ml double cream (whipped)
- 2 tbsp icing sugar
- 100g Greek yoghurt
- 250g granola
- A pinch of sea salt
- Put the berries into a saucepan with the sugar.
- Over a medium heat, bring to a simmer and cook, stir gently a few times to stop them sticking.
- Let them bubble gently for 5-8 mins (if you are using frozen berries, defrost first).
- Whisk the cream and icing sugar until it forms thick soft peaks, and then fold in the Greek yogurt using a large metal spoon or spatula.
- Line a pudding bowl or a loose-bottomed deep cake tin with cling film. Use two pieces of cling film and leave plenty of overhang (check all of the inside of the bowl is completely covered and there is a good 20cm overhang as this will help you get it out easily).
- Spoon a third of the granola on the bottom of the lined tin or bowl.
- Spoon a generous layer of the berries onto the granola.
- Add a third of the cream and yogurt mix.
- Smooth to cover the fruit.
- Repeat adding in more granola, fruit and then cream mixture in layers, keeping a little of the cream and fruit to one side in the fridge.
- Drizzle a final layer of granola on top.
- Place a plate face down on top to cover the pudding. Put into the fridge for a minimum of 4 hours (overnight if possible) to chill and firm up.
- Take the pudding out of the fridge and gently turn it upside down onto the plate.
- Peel away the cling film then take the remaining cream mixture and spoon on top of the pudding, swirling in the crushed berries and some of the berry syrup to decorate.
- Decorate with edible flowers and serve.