Amy's Mini Berry Pudding Treats
Amy's Mini Berry Pudding Treats

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, amy's mini berry pudding treats. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Vanilla Berry Chia Pudding - This pudding is easy to prepare and would make a great dessert or satisfying snack any time of day. Remove from refrigerator and stir once more when ready to serve. These Mixed Berry Mini Tarts are like bites of pie with warm berry filling.

Amy's Mini Berry Pudding Treats is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Amy's Mini Berry Pudding Treats is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have amy's mini berry pudding treats using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Amy's Mini Berry Pudding Treats:
  1. Take 1 cup caster sugar
  2. Make ready 500 grams frozen mixed berries of your choice
  3. Prepare 500 grams frozen strawberries or raspberries
  4. Get 1 loaf sliced white bread - crusts removed .
  5. Make ready 1 small tub of thickened cream
  6. Get 1 small packet of glazed cherries to garnish - optional .

My plan is to do a little pastry work: pies, tarts, and other sweet pastries. An easy dessert made by layering fresh berries with a creamy pudding mixture and angel food cake pieces in small jars for Mini Berry Trifles. MINI BERRY TARTS — Mini sugar cookie cups filled with vanilla pastry cream and topped with fresh berries. The red and blue berries make this a perfect patriotic dessert for Independence Day.

Instructions to make Amy's Mini Berry Pudding Treats:
  1. Put the sugar and berries into a large saucepan and place over low to medium heat and cook for 5 minutes or until the sugar is dissolved stirring gently . remove from heat and strain the berries - reserving both the juice and the berries but in separate bowls .
  2. Tear 6 long 4cm wide strips of baking paper and place one into each of your ramekin moulds so that it goes down one side and across the base and but up the other side with a little extending over the sides for use later .
  3. use a cookie cutter , cut enough rounds out of the bread to fit both top and bottom of your moulds . do this as close to the edge as possible so that you can use the remaining bread to cut strips about 1.5cm for the sides of the moulds from top to bottom .
  4. with the reserved berry liquid brush the base bread cutouts on one side and place it brushed side down into the moulds then brush the side bread pieces and place in the moulds standing upright from bottom to top , fitting them snugly together .
  5. Spoon the reserved berries into each of the bread lined moulds and pour a little of the reserved liquid over top , saving some liquid to brush the top bread lids . brush the bread lids with the remaining liquid and place them on top of each mould pressing gently . if there is any left over liquid keep it for later . Now cover the moulds with plastic wrap and place a jar or container on each pudding mould to weigh it down and set properly and refrigerate for 8 hours or over night .
  6. To serve use the paper strips to help loosen then carefully turn the puddings out onto plates to serve , lightly , or more if you like , whisk the cream until lightly thickened and pour over the puddings , serve and enjoy . :-)

You can use any variety of fresh fruit though, so there's no reason not to make these all summer long. These Mini Banana Pudding Cheesecakes are made with vanilla wafer crusts, banana These Mini Banana Pudding Cheesecakes are made with vanilla wafer crusts They'd be the perfect little treat to share with friends at a potluck or summer BBQ! The hubs and I couldn't wait to get our hands on these! These simple berry and nectarine galettes are the perfect treat! Sweet summer berries and nectarines are nestled in a buttery crust topped with crunchy turbinado sugar.

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