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Raspberry & strawberry pudding
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Prep Time:
345 minutes
Cook Time:
10 minutes
Total Time:
355 minutes
Berry Christmas pudding: a delightful summer treat.
Ingredients:
  • 125g caster sugar
  • 250g strawberry
  • 10.60 gm lemon juice
  • 150g fresh raspberries, plus extra to decorate
  • 150ml thickened cream
  • 24.00 gm icing sugar
  • 1 vanilla bean, split, seeds scraped
  • 250g mascarpone cheese
  • 250g sponge finger biscuits (savoiardi)
Instructions:
  • Coat a 1 litre pudding basin or bowl with a thin layer of oil.
  • In a saucepan, gently simmer sugar with 100ml water until dissolved. Add strawberries, simmer for 5 minutes. Remove from heat, stir in lemon juice, then gently fold in raspberries. Strain fruit over a bowl to save liquid, transfer berries to a separate bowl. Let fruit and liquid cool.
  • Combine cream, icing sugar, and vanilla seeds (discard pod) in a bowl. Whip until stiff peaks form. Gently fold in mascarpone and set aside.
  • Quickly soak the sponge fingers in the berry liquid and layer them neatly in the pudding basin, ensuring a gap-free lining. Save the undipped sponge fingers for the pudding's top layer.
  • Layer one-third of the berries into the lined basin, then top with half of the mascarpone mixture. Repeat with half of the remaining berries, followed by the rest of the mascarpone mixture and remaining berries. Soak the remaining sponge fingers in the berry liquid and use to cover the pudding, filling any gaps with trimmings. Save any leftover berry liquid. Cover the pudding with foil, place a plate that fits inside the rim of the basin on top, and weigh down with cans. Chill in the fridge for at least 5 hours or overnight.
  • Before serving, discard the weights, plate, and foil. Place a large serving plate on top of the bowl and carefully flip it over. Brush the pudding with any leftover berry liquid and garnish with extra raspberries before serving.

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