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Easy summer pudding

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

4 slices pecan-nut rye bread
2 fresh plums, halved
2 fresh peaches, quartered
12 dried nectarines
1 cup cranberry juice
1 T Campari
crème fraîche, to serve

Method

Chargrill the pecan-nut rye bread on a ridged pan, until roasted.
Poach the fruit in small pan with the cranberry juice until it is soft yet still plump. Add the Campari.
Slice each piece of toast in half. Spoon some fruit on each half-slice and pur one on the other.
Drizzle with the syrup and serve with a dollop of crème fraîche.
Per serving: 1 459.1kJ, 5.8g protein, 1.9g fat, 72.6g carbs