Sunday, 10 January 2016

Low FODMAP Summer Pudding recipe

Image via http://thenewdaily.com.au/




Summer Pudding

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Serves 8 (1 serve is low FODMAPs)
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INGREDIENTS
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METHOD
1.      Place 800g berries, sugar and water in a medium saucepan and cook until juices are infused (about 3-4 minutes for fresh or 8-10 minutes if frozen).
    2. Meanwhile, line pudding basin or similarly shaped large bowl with cling film allowing the edges to overhang. 
      3. Strain the berry mixture with a fine sieve into a large bowl separating the berries and juice. 
        4. Dip the bread into the berry juice and place into the basin or bowl with bread ensuring that there are no gaps (cut to fit).
          5. Spoon remaining berries and juice into bread-line pudding basin or bowl.
            6. Place berries into the basin or bowl and gently spoon a couple of tablespoons of berry juice on top. Store the remaining juice in the fridge.
              7. Cover pudding with a clean saucer that fits just inside the pudding basin and then put a heavy weight on top (for example, a can or plate). 
                8. Refrigerate for at least six hours, preferably overnight to develop the flavours. 
                  9. To serve, carefully invert the pudding onto the plate, it may be helpful to use a round-bladed knife. Brush the pudding with remaining berry juice. Decorate with remaining berries. 
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                  NUTRITIONAL INFORMATION
                  NUTRITION INFORMATION per serve
                  Energy total
                  Protein
                  Fat total
                           - Saturated
                  Carbohydrate
                  Fibre
                  759KJ
                  4.4g
                  0g
                  0g
                  38g
                  3.95g


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