Summer Pudding

Summer Pudding

Ingredients:

• 500 g frozen berries (your choice, even mixed)

• 12 slices of stale bread (may need more)

• 1 cup castor sugar

• 1/2 cup apricot brandy

Method: Remove the crusts from the bread. Place berries in a saucepan over low heat, add the sugar and gently stir till it dissolves. Add the brandy and simmer for one minute, then remove the pan from the heat. Remove the crusts from your bread. Taking the dish you will serve from, line it with bread, trimming more if necessary, to completely line the bowl. Gently spoon the berry mix into the bread case, cover with more crustless bread. Wrap the bowl in plastic wrap, and weigh the ingredients down with something heavy. Refrigerate for 24 hours. Serve cold with Melba Sauce.

Melba Sauce

Ingredients:

• 180g white sugar

• 2 cups fresh berries

• 2 tablespoons brandy

• 1 dessert spoon cornflour

• 2 tablespoons red currant jelly

Method:

Blend berries till pureed. Transfer to a saucepan over low heat. Add the sugar and the jam. Mix the cornflour with the brandy, add to the puree mix and stir till thickened. Remove from heat and serve hot or cold.