Summer pudding. Photo / Babiche Martens.
Summer pudding
Serves 10
• 1.5kg fresh berries
• ½ cup sugar
• ½ cup port or brandy
• 1 loaf white bread, thinly sliced, crusts removed
• Extra berries for garnish
1. Place berries, sugar and port in a pot and simmer for 5 minutes or until sugar is dissolved. Strain and reserve juice. Cool the fruit.
2. Line a 2-litre bowl with plastic wrap, leaving some overhanging.
3. Dip bread into reserved juice and line the bowl, cutting bread as necessary to fill spaces. Overhanging bread is fine as it can be folded to cover the top.
4. Fill bowl with the berries. Cover top with bread. Fold plastic over the bread.
5. Place a small plate on top of pudding and place weights on top. Refrigerate overnight.
6. Heat remaining juice and thicken with a little cornflour to make a sauce.
7. When ready to serve, tip pudding on a plate and remove bowl. Decorate with extra berries and pour the sauce over.
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