Photo: Jennifer Soo
- 2 loaves white bread, crusts removed
- 1 orange rind
- 550ml water
- 450g caster sugar
- 3 cloves
- 300g frozen raspberries or blackberries
- 1.5kg cherries, pitted
- 60ml brandy
This dessert makes the most of cherries at their seasonal best. Laced with brandy, it is a refreshing and cool alternative to the traditional pudding.
Lightly grease and line six 250ml capacity ramekins or bowls with bread, making sure to overlap edges.
Remove orange rind with potato peeler. Bring 500ml water, 250g sugar, orange rind and cloves to the boil in a saucepan. Add berries then cherries. Simmer gently for 10 minutes. Strain liquid, reserve orange rind and discard cloves. Add brandy to liquid and berries then pour into each pudding until the liquid comes to the top. Cover with a round piece of bread that fits to the ramekin edge then add extra liquid. Cover with cling film, place a lid or snug-fitting thick cardboard over the top of each ramekin.
Place a heavy weight on top and place in the fridge overnight.
Simmer orange rind in 200g sugar and 50ml water for 5 minutes. Once cool, remove rind from syrup and place on a cooling rack. To serve puddings, remove weights and turn out onto six plates. Garnish with candied orange rind and ice-cream or custard.
- Cuisine - British
- Course - Dessert