Fruity summer Charlotte

10-30 minutes 4 servings 400 kcal or less bread and butter pudding cinnamon and raisin loaf cinnamon and raisin loafs crème fraîche demerara sugar dessert fruit dish fruity summer pudding indulgent mains quick seasonal food summer summer fruit summer fruits treat

N/A

Source

Ingredients

500g summer fruit (we used raspberries, blackberries and blueberries)

4 tbsp demerara sugar

7 slices from a small cinnamon and raisin loaf (we used Waitrose's Richly fruited sliced loaf)

25g butter , softened

crème fraîche or fromage frais, to serve

Method

Heat oven to 220C/200C fan/gas 7. Tumble ¾ of the berries into a medium baking dish. Whizz the remainder of the berries in a food processor to make a purée, then stir this into the dish along with 2 tbsp sugar.

Spread the loaf slices with butter, then cut into triangles. Cover the top of the fruit with the bread slices, then scatter with the rest of the sugar. Cover with foil, bake for 10 mins, uncover the dish, then bake for 5 mins more until the fruit is starting to bubble and the bread is toasty. Serve with dollops of crème fraîche or fromage frais.