Magic PUDDING

Bursting with syrupy, tangy berries, this classic British dessert is perfectly paired with vanilla bean ice cream

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Note

Look for red currant jelly at the supermarket, delicatessen or greengrocer. If unavailable, use a sieved berry jam and add enough freshly squeezed lemon juice to reduce the sweetness. Bursting with syrupy, tangy berries, this classic British dessert is perfectly paired with vanilla bean ice cream

Summer pudding

PREP + COOK TIME 40 MINUTES (+ OVERNIGHT REFRIGERATION)

SERVES 8-10

This recipe is best made a day ahead.

250g fresh strawberries, quartered

250g fresh blueberries

350g frozen raspberries

250g frozen blackberries

¾ cup (165g) caster sugar

1 cup (250ml) lighter-style red wine (such as pinot noir or shiraz)

11 large slices (400g) white sandwich bread

Extra: fresh berries, cream or ice cream, to serve

BERRY SYRUP

150g frozen raspberries

¼ cup (80g) redcurrant jelly (see note)