This a classic dessert from a classic Australian cook, Margaret Fulton. As we head into autumn, it is a great way to celebrate the last of the summer berries. You can also use frozen berries when you feel the need for some summer sunshine during the winter months. It does need to be made a day before serving which is great if you are having guests – it’s one less thing to do on the day!
Time: 20 minutes (then overnight in the fridge)
- 1/2 loaf sliced white bread, crusts removed
- 750g mixed fruit, fresh or frozen, choosing from strawberries, raspberries, blueberries, or other berry fruits, red currants, blackcurrants, stoned cherries
- 2/3 cup caster sugar
Reserve three slices of the bread, cut the remaining slices into wedges or oblongs and use to line the base and sides of a 4-cup pudding basin, soufflé dish or charlotte mould. Cook the fruit and sugar in a heavy-based saucepan, covered, over a low heat for 5 minutes, stirring occasionally. This encourages the fruit juices to flow. Allow to cool.
Spoon half the fruit into the pudding basin and lay one of the reserved slices of bread on top. This gives the dessert the body needed to turn out later. Spoon in the remaining fruit, top with the two remaining reserved slices of bread, then spoon the remaining fruit juice over. Make sure to reserve 1–2 tablespoons for coating any patches once the pudding is turned out.
Place a small plate on top of the pudding, making sure it sits inside the basin. Place weights or heavy tins on top (about 500g is needed) to compress and place the basin on a large plate to catch juices. Refrigerate overnight.
Turn out onto a plate and serve whipped cream separately, if liked.
Recipe taken from The 12 Days of Christmas, by Margaret Fulton
Christmas is a time of tradition, of sharing meals and memories with family and loved ones. The 12 Days of Christmas makes this time even more special, with its collection of holiday recipes for the festive season from Australia’s favourite cookery author, Margaret Fulton. Showcasing indulgent seasonal favourites and fresh new flavours, this book is every cook’s essential guide for the holiday season.
You can purchase The 12 Days of Christmas at cooked.com.
Published by Hardie Grant