Support Brendon The Smiling Chef this Christmas.
Dearest reader, as we journey towards the season of Christmas I’d like to say a big thank you for taking the time out of your day to visit my blog! If you’d like to support my work you can do so by clicking the button to the side. Many thanks for your generous contribution and keep smiling!
Turn a British classic into an Aussie favourite this Christmas!
Christmas is my favourite time of year and I love cooking delicious meals for my family. It’s the best time of year to pull-out recipes like my Lazy Asparagus Eggs on Toast Tray Bake, or even the recreate the Ultimate Vegan BBQ’d Pumpkin with Mushroom Stuffing and Onion Gravy. 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.
Prep Time 45 mins | Cooking Time 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 the berries and sugar into a medium saucepan. Cover and cook over a medium heat for 5-10 minutes until the sugar has dissolved and a syrup has formed. Allow to cool completely.
Line a 2 cup (500mL) capacity pudding basin or soup bowl with cling film. Allow the film to hang over the sides of the bowl.
Remove the crusts from the bread. Take one slice and use a round cookie cutter or small sharp knife to cut a disc the same size as the base of the bowl. Brush a bread slice with some of the berry syrup, then place along the side of the bowl. Repeat with remaining slices of bread, reserving 1-2 slices. Finish by placing the bread disc in the centre.
When completely cool, fill the pudding with the berry mixture, reserving 2tbsp of the sauce for serving. Press the berry mixture down with the back of a spoon, then top with the reserved slices of bread to enclose the filling. Cover with overhanging cling film, then top with a small side plate and a small can of chickpeas to weigh it down. Refrigerate overnight.
To serve, remove the weights and unwrap the cling film from the top. Place a serving plate face-down onto the pudding. Very carefully invert the pudding onto the plate and remove the cling film. Brush with reserved berry syrup and serve with thick cream and fresh berries.
Check out more of my exciting Christmas recipes and stories here.
Happy Cooking and Keep Smiling,