Name: Fruity summer Charlotte
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Fruity summer Charlotte

Fruity summer Charlotte

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.6 ratingsRate

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An easy and healthy pudding bursting with summer flavour, perfect for a family treat

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Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal262
fat7g

low
saturates4g
carbs47g
sugars33g
fibre5g
protein6g
salt43g

Method

step 1

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.
step 2

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.

RECIPE TIPS

SAUCY BERRIES & ICE CREAM

Just warm the fruit and the purée with sugar and a splash of booze in a saucepan – serve over ice cream and scoff with biscuits.

Recipe from Good Food magazine, August 2009

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A star rating of 4.2 out of 5.6 ratings

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