This impressive pudding is bolstered by a beautiful rosewater cream. Be sure to make it at least 12 hours in advance, 24 is preferable.
|125 g||Caster sugar|
|300 g||Raspberries, fresh|
|200 g||Blackberries, fresh|
|200 g||Strawberries, fresh|
|12 slices||White sandwich bread, crusts removed|
|1||Lemon, 1 tsp of finely grated zest|
|1 cup||Cream, whipped|
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- Put the water and sugar into a saucepan and bring to a simmer.
- When the sugar has dissolved, add berries and lemon zest, stir to combine and bring back to a simmer then remove from the heat.
- Place a colander over a bowl and pour in the fruit. Leave until all the liquid has drained and the fruit is cold, and reserve the syrup.
- Using a 1 Litre basin, line the base with triangles of bread then cut slices to line the sides, fitting snugly because this lining is designed to prevent the syrup and juices escaping.
- Leave two to three slices for the lid.
- Spoon in the fruit, then enough of the reserved syrup so the fruit looks wet. Cover with the rest of the bread slices, spoon more liquid over the top and reserve remaining for serving. Cover tightly with plastic wrap. Sit the basin on a plate with a rim to catch any juices.
- Place a small plate or saucer which fits inside the rim, on top, with two cans from the pantry to weigh the plate down. Refrigerate for up to 24 hours.
- To serve, remove the tins, plate and wrap. Invert carefully and lift off the basin/bowl. Spoon over the leftover juice and serve with cream whipped with rosewater.