Mini summer pudding made with a cup of a2 Milk™

Mini summer pudding

Preparation: 12 mins

Difficulty: Medium

Cooking Time: 5 mins

Serving: 6



  • 2 x 125g punnet raspberries
  • 2 x 125g punnet blueberries
  • 250g blackberries
  • 250g 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



  • Combine the raspberries, blueberries, blackberries, strawberries, sugar and vanilla in a large saucepan over low heat.
  • Cook, gently stirring, for 5 mins or until sugar dissolves and berries begin to release their juices.  Set aside to cool.
  • Strain the mixture through a fine sieve into a large bowl. Place the berries in a separate bowl to the berry juice.
  • 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.
  • 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.

Crème anglaise sauce

  • 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.
  • Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture.  Return custard to saucepan.
  • 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)
  • 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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