Métis Berry Pudding with Bannock Crumb
Stewed wild berries thickened lightly and served over toasted bannock crumbs.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Saucepan
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 7 g
- carbs
- 42 g
- protein
- 4 g
- calories
- 240
Instructions
- 1
Toast the crumbled bannock with the butter on a sheet at 180C for 10 minutes until dry and golden.
- 2
Simmer the berries with the sugar and water for 12 minutes.
- 3
Slake the cornstarch in cold water, stir it in and cook 2 minutes until glossy.
- 4
Spoon the hot berries over the toasted crumbs in bowls.
- 5
Pour cream over if you have it.
Chef's tips
This is a good use for bannock that has gone dry — the crumbs should stay crisp under the fruit, so assemble at the table.
Ingredient substitutions
- mixed wild berries → any single berry
Storage
Berries keep 4 days; toast fresh crumbs each time.
Common mistakes to avoid
- •Soaking the crumbs ahead so they go soft
Serving suggestions
Cooked Métis Berry Pudding with Bannock Crumb?
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