Philippa Sibley's summer pudding
This is a wonderful dessert to showcase berries in season. I like to mix in some frozen fruit as they bleed lots of juice. I use plain panettone as I think white bread can become a bit slimy. If you do want to use white bread, make sure it is a good pain de mie. Brioche works nicely, too.
Ingredients
1 loaf plain panettone
150g fresh raspberries
150g fresh blueberries
150g fresh blackberries, loganberries or boysenberries
500g frozen mixed berries or redcurrants (but not strawberries; see notes)
200g castor sugar
To serve:
Pouring cream or creme anglaise
Method
You will need to begin this recipe the day before (or 2 days ahead if you have the time).
Freeze the panettone for several hours before using (see notes).
Carefully mix the fresh berries together and divide into two batches. Refrigerate half until serving.
Slice the semi-frozen panettone lengthways into 1.5 cm-thick slices and trim to fit into a 1 litre-capacity loaf tin (I like to use a 30cmx10cm loaf tin), or a pudding basin, for a more traditional look.
Line the tin with a double layer of plastic wrap (see notes), leaving ample overhang to wrap around the pudding.
Put the frozen berries, sugar and a splash of water in a heatproof bowl and put over a saucepan of barely simmering water.
Cook, stirring occasionally, until the sugar has dissolved and the berries have given up their juice. Allow to cool.
Gently fold through the remaining fresh berries.
To assemble
Put the lined tin on a large plate or tray to catch any overflow of juices. Line the tin with the panettone, trimming it to cover the base and sides.
Spoon half of the berry mixture into the tin, then add a layer of panettone.
Fill the tin with the remaining berry mixture, adding just enough of the juices to ensure the mixture in the tin is wet but not swimming with liquid.
Remember, the panettone is very absorbent and the resulting pudding should be vibrant red.
Fold the excess plastic wrap around the pudding and poke a few holes in the top so excess liquid can drain out.
Weight down the surface with a piece of cardboard, trimmed to fit, topped with a brick or some food tins.
Refrigerate overnight or preferably for 2 days for the juices to soak in and the flavours to meld.
To serve
Invert the pudding, still wrapped in plastic, onto a chopping board and cut into 3 cm-thick slices.
Unwrap each slice and place on a serving plate. Garnish with the reserved fresh berries and serve with cream or creme anglaise.
NOTES
Freezing the bread makes it easier to cut into very thin slices.
Strawberries ''cook'' in the freezer, making them taste jammy. Fresh ones that have been cut for a few hours also develop an unpleasant flavour and texture.
Dampen your tin with water or spray with cooking oil to help the plastic wrap adhere.
PS Desserts by Philippa Sibley. Published by Hardie Grant, $49.95
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