Summer Puddings Slimming Weight Watchers Friendly Recipes

LEMON PUDDING | WEIGHT WATCHERS

Steps:

• Preheat the oven to 180°C / 160°C Fan /Gas 4 / 350°F.
• Place the low fat spread / margarine, the sweetener and the zest of 1 lemon into a bowl and using a hand held mixer, whisk until just combined.
• Add the lemon juice of both lemons, vanilla paste, egg yolks, flour and milk one by one, whilst continuing to mix until you have a smooth batter.
• Clean your whisk attachment thoroughly.
• In a separate clean bowl whisk the egg whites until they produce soft peaks - when you remove the whisk the peaks will just hold their shape for a second or so before collapsing.
• Gently fold the two mixtures together using a metal spoon.
• Don't over mix as you want to keep the mixture light and fluffy with as much air left in as possible to get some rise.
• Spoon the mixture into an ovenproof dish ( I used one that measured 7 1/2 inches square).
• Fill a baking tray half full of hot water and place the ovenproof dish in the centre.
• Place in the middle of the oven and bake for 45 - 50 minutes until the top turns golden brown and has set.
• There will be a creamy lemony sauce below.
• Top with a light dusting of icing / powdered sugar.

SUMMER PUDDING WITH RUM WHIPPED CREAM

Steps:

• Combine the strawberries, sugar, and 1/4 cup of water in a medium saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer. Cook for one minute. Off the heat, stir in the remaining raspberries and the framboise.
• Slice the bread in 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture. Arrange slices of bread in a pattern (this will become the top when it's unmolded) and then add more berry mixture to saturate. Continue adding bread, cutting it to fit the mold, and berries. Finish with bread and cooked berries, using all of the fruit and syrup.
• Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate. Remove the weight after 6 to 8 hours. Cover the pudding with plastic wrap and refrigerate overnight.
• Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with rum whipped cream.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla, and rum. Continue to whip until it forms stiff peaks. Serve cold.

SUMMER PUDDING

Steps:

• Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
• Line the bowl with cling film and prepare the bread: Line the 1.25-litre basin with cling film as this will help you to turn out the pudding. Overlap two pieces of cling film in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.
• Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
• Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.