Mini summer pudding

Mini summer pudding

12 mins
Cooking time
5 mins

125g punnet raspberries


125g punnet blueberries




fresh strawberries, quartered

1 cup

caster sugar

1 tsp

vanilla bean paste

1 ½

loaves fresh white bread

Extra berries, to serve

Crème anglaise sauce
½ cup

a2 Milk™

½ cup

whipping cream


vanilla bean, split


large egg yolks


tbsps sugar

  1. Combine the raspberries, blueberries, blackberries, strawberries, sugar and vanilla in a large saucepan over low heat.
  2. Cook, gently stirring, for 5 mins or until sugar dissolves and berries begin to release their juices. Set aside to cool.
  3. Strain the mixture through a fine sieve into a large bowl. Place the berries in a separate bowl to the berry juice.
  4. Use a 7cm round pastry cutter to cut 6 discs from the bread slices. Lightly brush with a little berry juice and place, brushed side down, into the bases of the ¾ cup (185ml) capacity dariole moulds or ramekins. Use a 10cm round pastry cutter to cut 6 discs from the bread and set aside. Cut the remaining bread into 3cm-wide strips. Brush with the berry juice and arrange around the side of each ramekin.
  5. Spoon the berries evenly among the prepared moulds. Top the 10cm discs to enclose the filling. Cover each mould with plastic wrap. Place on a tray. Place a small can on top of each pudding to weigh down. Place in the fridge for 6 hours or overnight to develop flavours.
  6. Crème anglaise sauce
  7. To make the Crème Anglaise, combine a2 Milk™ and cream in a heavy medium saucepan. Scrape in seeds from vanilla bean and add to mixture. Bring milk mixture to simmer. Remove from heat.
  8. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.
  9. Stir over low heat until custard thickens and leaves path on the back of the spoon when finger is drawn across, about 5 mins (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead)
  10. Use a round-bladed knife to gently turn each pudding onto a serving plate. Brush with any remaining berry juice. Serve with extra berries and a dollop of crème anglaise.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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