Fruits of the Forest Pudding recipe

Fruits of the Forest Pudding recipe

Preparing this delicious dessert to the sounds of Dean Martin, crooning a Christmas carol will be one of the best memories you’ll treasure this Christmas. The kids will be racing around the house and gazing longingly into the oven at the dessert they’ll eventually be able to savour with the rest of the family. Its mouth-watering, freshly-baked aroma, the intense flavour of the berries, the sweetness of the vanilla sugar and the smooth texture of the Olive Oil from Spain mean that this pudding will provide the perfect finishing touch to your Christmas feast.

It couldn’t be quicker or easier to make and, bearing in mind the sheer volume of work facing us over the festive period, we wanted to simplify things as much as possible by coming up with this Wild Berry Pudding with Olive Oil in individual ramekins. This saves you work and cuts down on the washing up; plus, the presentation looks much more individual and spectacular. However, if you prefer you can put everything in a single dish and then spoon it out in individual portions.

Whichever you chooseyou’ll adore the intense flavours of this Christmas treat prepared with tender, loving care. You can even get it ready in the morning so all you have to do is pop it in the oven just before you start your Christmas lunch or dinner.

Fancy treating your nearest and dearest to this delicious Wild Berry Pudding with Olive Oil?

How to prepare Fruits of the Forest Pudding step by step:

1. Preheat the oven to 180ºC, top and bottom.
2. Cut the slices of bread into triangles.
   

   

3. In a bowl, mix the following until smooth: the eggs, the yoghurts, the sugars and four tablespoons of Extra Virgin Olive Oil from Spain, which adds a velvety smoothness to your bread pudding.​
   

   

4. Pour a small quantity of liquid caramel into the base of the ramekins, which should be oven-proof.​
   

   

5. Arrange the slices of bread over the base and around the sides of the ramekins, and soak the bread with the mixture. Leave the points of the triangles sticking out like the petals of a flower. Spray with Extra Virgin Olive Oil from Spain so the tips of the bread will become deliciously crunchy. If you don’t have a spray, simply brush them with Extra Virgin Olive Oil from Spain.
   

   

6. Pile the mixed berries into the ramekins and then bake at 180ºC for 30 minutes.​
   

   

7. While the puddings are baking, heat 5 tablespoons of Extra Virgin Olive Oil from Spain in a frying pan and gently toast the pine nuts and almonds until golden. Set aside.
   

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8. Once the pudding has been removed from the oven and cooled, paint the ‘petals’ with the plum jam, sprinkle with icing sugar and scatter over the crispy, toasted nuts.
   

   

And now we’ve come to the end of the final month of the year with a sweet taste on our lips and many thanks to our faithful followers for being with us over the months.

THANK YOU! for following us, for sharing in our unforgettable moments and for putting your faith in Olive Oils from Spain to create your dishes.

We wish you a very Happy Christmas and a healthy and happy New Year where all your wishes come true.

Our wish? To continue savouring, enjoying, sweetening and brightening up your life in 2015, to which we raise a toast to you all!

May you have a very, very happy holiday season!

Did you know that apart from looking after your insides, olive oil can also care for your outside too!?

If you liked this recipe, you’re bound to love the following suggestions:

• Crumbly shortbread biscuits
• Carrot Cake
• Creamy rice with squid