Summer Pudding - Christmas Lunch 2010 Part 3

To complete our meal I decided to try my hands on one of my favourite puddings of all time - summer pudding. I did a quick goggle and picked the first recipe that turned up and to my delight it was one by Jill Dupliex, an Autralian food writer that I adore. This was done the night before leaving me very little to do on Christmas day. It was a nice way to finish our lunch with a delicious slice of summer on a plate and I will be making this again very soon. This is also my first post on dessert and hopefully you will be seeing a few more in the near future.

It was a terrific 2010 for all of us here at the tummies' and I am hoping for an even better 2011 ahead. I would like to thank all my friends and readers for your supports and encouragements for the past years. Thank you and happy new year to everyone of you!

recipe adopted from Jill Dupliex
you'll need to starts the recipe the day before
serves 4
you'll need;
125 g of raspberries
125 g of blackberries
250 g of strawberries
125 g of blueberries
30 ml of water
85 g of castor sugar
6 slices of stale white bread, crusts removed
fresh cream to serve

Combine 3/4 of the berries with water and sugar in a pot gently simmer until all the sugar has dissolved. Add the rest of the berries leaving some for garnish later and mix well.

Strain over a bowl catching all the juices.

Place a piece of bread at the base of a 500 ml pudding bowl (I used a regular bowl). Cut the rest of the slices into triangles try to assemble the pudding shell.

Once you have got the shape right, dip each piece of bread into the reserved juices and return it to the original position. Press it lightly with your fingers to close up any small gaps in between.

Pour the berries in together with some of the juices.

Cover it with the rest of the bread slices and drizzle with a bit more juices. Press it down with a saucer and weight it down with something heavy, refrigerate overnight. Chill the remaining juices as well.

To unmould the pudding - ease a knife between the pudding and the mould and invert it onto a plate. Garnish with the remaining fresh berries and pour the remaining juices over (which I forgot to do before taking the photos). Slice and serve with a dollop of fresh cream and a glass of good Australian sticky wine.