Baby berry puddings | Women's Weekly Food
Light and refreshing baby berry puddings perfect for a balmy summer's night. Enjoy a velvety dessert alternative with a quick 30-minute cook time.
Ingredients
- 14 centimetre x 20cm sponge cakes (400g)
- 1 1/2 cup (375ml) boiling water
- 85 gram packet raspberry jelly crystals
- 1/2 cup (160g) jellied cranberry sauce
- 500 gram frozen mixed berries
- 1 teaspoon finely grated orange rind
- 1 tablespoon icing sugar
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