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End of summer pudding
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Prep Time:
220 minutes
Cook Time:
25 minutes
Total Time:
245 minutes
Satisfy your sweet cravings with this delectable dessert.
Ingredients:
  • 50g cornflour
  • 50g plain flour
  • 50g self-raising flour
  • 4 x 60g eggs, at room temperature
  • 150g caster sugar
  • 60ml port
  • 110g caster sugar
  • 1 cinnamon stick
  • 410g peach
  • 500g fresh mixed berries or frozen mixed berries
Instructions:
  • Prepare a 25 x 30cm Swiss roll tin by greasing it and lining the base with baking paper. Sift the flours and 1/4 teaspoon salt together three times for a light and airy texture.
  • Preheat your oven to 180C. In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed for about 6 minutes until the mixture becomes thick, pale, and triples in volume.
  • Sift flour mixture over egg mixture while folding gently with a large metal spoon until just combined. Pour batter into prepared tin and level by spinning gently on counter. Bake for 15 minutes.
  • In a small saucepan, combine port, sugar, cinnamon stick, and 2 cups of water. Cook over medium heat, stirring until the sugar dissolves. Add the peaches and simmer gently for 20-25 minutes until tender. Remove from heat and use a slotted spoon to take out the peaches and cinnamon. Discard the cinnamon. Allow the syrup to cool a bit before adding the berries (thaw them first if using frozen). Peel the peaches, cut them into 1cm pieces, and gently mix them with the drained berries.
  • 1. Prepare the terrine mould by greasing an 8 x 22cm (1-litre capacity) terrine mould and lining it with plastic wrap, making sure the wrap hangs over the edges. 2. Cut the sponge into 4 pieces widthways. Trim one piece to fit the base and two more pieces to fit the sides. 3. Spoon the fruit into the lined tin. 4. Trim the remaining sponge to cover the top and pull the plastic wrap over it. 5. Cover with a piece of cardboard, trimmed slightly smaller than the top (you can use a flat piece from an egg carton). 6. Place the terrine on a tray and weigh it down with food cans. 7. Refrigerate for 3 hours or overnight.
  • Reduce the reserved syrup over medium heat until it becomes a concentrated 1 cup. Chill in the refrigerator.
  • To present, gently flip the pudding onto a platter. Lightly coat with syrup, slice, and serve with a drizzle of the remaining syrup.

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