400g punnet raspberries, hulled
100g punnet redcurrants
85g golden caster sugar
6 thin slices of bread from a gluten-free loaf
Mint to serve
Put the raspberries into a saucepan with the redcurrants, sugar and 3 tbsp water.
Use a large saucepan so the fruit is in a shallow layer. Heat on low for 2-3 minutes until the juice runs from the fruit. Remove from the heat.
Using biscuit cutters, stamp out four 5.5cm circles from the gluten free bread, then use a 7cm cutter for another 4 circles.
Put the smaller circles into the base of four 175ml pudding basins.
Spoon in the fruit, then top with the larger circles.
Press down, then spoon over just enough juice to colour the bread red. Cover with cling film and put a weight (such as a jar of jam) on top.
Refrigerate for at least 4 hours, or overnight. Reserve the remaining juice.
To serve the puddings, uncover and run a knife around the edge.
Put a serving plate over each one, then invert to release. Spoon the reserved juice over the puddings, add some mint leaves and serve.
Recipe adapted from: Good Food