• low fat 0.71g 0.71%
  • low sat fat 0.08g 0.08%
  • low salt 103.98mg 0.10%
  • med sugar 5.06g 5.06%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Line the base and sides of a 1 litre pudding basin with bread, leaving no gaps.
  2. Place berries in a saucepan with juice and sugar. Heat for only a couple of minutes, so that juices begin to run from the fruit.
  3. Pour berries into bread-lined basin, reserving a couple of tablespoons of juice.
  4. Top with more bread and pour reserved juice over bread.
  5. Cover with foil and place a heavy can or other weight on top.
  6. Refrigerate for at least 12 hours.
  7. When ready to serve, unmould onto a plate and garnish with a sprig of mint and extra berries.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
156.62g
100.00g
Energy (kJ)
490.01kJ
312.86kJ
Protein (g)
5.08g
3.24g
Total fat (g)
1.12g
0.71g
- Saturated fat (g)
0.13g
0.08g
- Polyunsaturated fat (g)
0.33g
0.21g
- Monounsaturated fat (g)
0.25g
0.16g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
19.32g
12.33g
CarbohydrateSE (g)
19.32g
12.33g
- Sugars (g)
7.93g
5.06g
Water (g)
124.97g
79.79g
Dietary fibre (g)
4.22g
2.69g
Thiamin (mg)
0.16mg
0.10mg
Riboflavin (mg)
0.06mg
0.04mg
Niacin (mg)
1.20mg
0.77mg
Niacin equivalents (mg)
2.19mg
1.40mg
Vitamin C (mg)
82.41mg
52.61mg
Total folate (ug)
26.72ug
17.06ug
Total vitamin A equivalents (ug)
6.63ug
4.23ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
40.31ug
25.74ug
Sodium (mg)
162.86mg
103.98mg
Potassium (mg)
265.54mg
169.54mg
Magnesium (mg)
32.85mg
20.98mg
Calcium (mg)
49.86mg
31.84mg
Phosphorus (mg)
82.63mg
52.76mg
Iron (mg)
1.64mg
1.05mg
Zinc (mg)
0.62mg
0.39mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

Last updated:

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