For those of us 'down under', the traditional Christmas pudding is often too heavy for a hot summer's day.  The summer pudding has become a firm favourite, but in our opinion it lacks a little Christmas spirit.  So, if you're still in a dither about a dessert for any of the twelve days of Christmas, we recommend our Tasmanian version.

Ingredients:

fruit loaf
2 apples
handful of cherries (halved and pitted)
1kg mixed berries
1 tsp mixed spice
150g raw castor sugar
3 tsp plum jam

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You'll need to cut seven or so slices from your fruit loaf if you've baked your own.  (We used Mishka's hot cross bun recipe as the basis... which leaves a third of a loaf for the cook's morning tea.)

Peel, core, and dice your apples.  Place them in a saucepan with the sugar, jam, spice, and a couple tablespoons of water.  Bring to a boil for a few minutes, then add the cherries, followed by the mixed berries.  Take it off the heat as soon as it begins to simmer.
Line a pudding bowl with cling wrap.

Drain the fruit so that you have the juice in a separate deep plate.  Dip the slices of bread in the juice very briefly and line the pudding bowl, filling the gaps as necessary.  Pour in the drained fruit, then top with more bread.  Cover with cling wrap and place a plate on top.  Refrigerate until ready, at which time invert onto a serving plate.  Serve with cream whipped with brandy and icing sugar.

Merry Christmas from
the Historian and the Chef!

 


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