Name: Mini Berry Puddings for Busy People
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Australian
Ingredients: 2 cups mixed frozen berries; 1/2 cup water; 1 packet plain chocolate biscuits; 3 x 170g tubs berry yoghurt; 12 roasted pistachios, shelled and crushed

Jump to Recipe

Too busy to cook? Or simply feeling lazy?

At the risk of sounding like a telemarketer, have I got the pudding for you!

This mini berry pudding only has five ingredients and takes 10 minutes to make. Two of the ingredients are merely bashed into pieces and there’s hardly any cooking to speak of. You could serve this up at your next dinner party and people would ooh and ahh, little knowing that you whipped it up as they were pulling into your street.

I’m talking maximum pleasure for minimum effort.

It’s a delicious pudding, too. The sweet chocolate base goes superbly with the tart stewed berries and the creamy blueberry yoghurt. It’s rich but not too sweet – I didn’t add any sweetener to the berries but you could add a teaspoon of sugar or honey if you have a real sweet tooth.

So get off the computer and toddle off to the shops. Buy some chocolate biscuits, berry yoghurt, frozen berries and roasted pistachios.

Make it. Eat it.

Now aren’t you glad you cooked? Of course you are. Give yourself a pat on the back.

Mini Berry Puddings for Busy People

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Christina Soong-Kroeger
Total Time: 18 minutes
Yield: 6 servings 1x

Print Recipe

Description

These mini berry puddings are a quick and delightful dessert, combining a sweet chocolate biscuit base with tart stewed berries and creamy berry yoghurt, topped with crunchy pistachios.

Ingredients

Scale

2 cups mixed frozen berries
1/2 cup water
1 packet plain chocolate biscuits
3 x 170g tubs berry yoghurt
12 roasted pistachios, shelled and crushed

Instructions

Place the mixed frozen berries and 1/2 cup of water into a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 8 minutes, stirring occasionally, until the berries are soft and the liquid has slightly thickened. Set aside to cool.
Meanwhile, place 18 chocolate biscuits into a small plastic bag and seal it. Use a rolling pin or the back of a spoon to bash the biscuits into small pieces.
In serving glasses or bowls, layer the crushed biscuits, followed by a layer of the cooled stewed berries, and then a generous layer of berry yoghurt.
Top each pudding with a sprinkle of crushed roasted pistachios for added crunch.
Serve immediately or chill in the refrigerator for a few minutes before serving if you prefer a cooler dessert.

Notes

For a sweeter pudding, consider adding a teaspoon of sugar or honey to the berries while cooking. You can prepare the components in advance and assemble just before serving. Store any leftovers in the refrigerator for up to 2 days.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert
Cuisine: Australian