Easy summer pudding

Easy summer pudding

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  • 4
  • Easy
  • 5 minutes
  • 15 minutes
  • Rustenberg The Last Straw 2003


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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