Description
A refreshing summer dessert featuring layers of strawberries and jelly encased in soft bread, perfect for warm weather occasions.
Ingredients
Scale
- 8 slices of white bread
- 500g strawberries, hulled and halved
- 200g raspberry jelly (or other berry jelly)
- 100g sugar
- 1–2 tablespoons lemon juice
- Fresh mint leaves (for garnish)
Instructions
- Prepare the jelly according to the package instructions and let it cool slightly.
- In a saucepan, combine strawberries, sugar, and lemon juice, and cook on low until softened.
- Cut the crusts off the bread and shape the slices to fit your bowl.
- Pour a layer of jelly into the bowl, then add the strawberry mixture.
- Layer more bread on top, pressing gently.
- Pour the remaining jelly over the pudding and add leftover strawberries.
- Cover and refrigerate for at least 4 hours or overnight.
- Invert onto a plate to serve and garnish with mint leaves.
Notes
Serve chilled with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 20g
- Sodium: 160mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg