Gorgeous summer berries add a splash of colour to this refreshing Summer Christmas dessert. It only requires three ingredients and there’s very little cooking involved so it’s a great way to introduce your little helpers to cooking this Christmas.
Time: Prep 45 mins. Cooking 5 mins + overnight refrigeration. Serves 6.
400g mixed frozen berries
1/4 cup icing sugar
10 slices thick-cut white bread
Fresh berries and thick cream, to serve
Place berries and sugar into a medium saucepan. Cover and cook over a medium heat for 5–10 minutes until sugar has dissolved and a syrup has formed. Allow to cool completely.
Line a two cup (500mL) capacity pudding basin or soup bowl with cling film. Allow film to hang over the sides of the bowl.
Remove crusts from bread. Take one slice and use a round cookie cutter or small sharp knife to cut a disc the same size as base of bowl. Brush a bread slice with some berry syrup, then place along side of the bowl. Repeat with remaining slices of bread, reserving 1–2 slices. Finish by placing bread disc in the centre.
When completely cool, fill the pudding with the berry mixture, reserving two tablespoons of sauce for serving. Press berry mixture down with the back of a spoon, then top with reserved slices of bread to enclose the filling. Cover with overhanging cling film, then top with a small side plate and small can of chickpeas to weigh it down. Refrigerate overnight.
To serve, remove weights and unwrap cling film from the top. Place a serving plate face down onto the pudding. Very carefully invert pudding onto plate and remove cling film.
Brush with reserved berry syrup and serve with tick cream and fresh berries.
Wishing you and your family a very Merry Christmas and see you next year! Brendon
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