I’ve long been intrigued by summer pudding, the classic British dessert made in the height of summer when berries are abundant and very ripe. It’s ideal for warm weather and the colour is perfect for the Australian festive table. There are many variations using all sorts of berries, but raspberries and red currants seem to predominate with British authorities such as Elizabeth David and Delia Smith. You can add other berries, including bilberries and loganberries if you like, even blackberries or blackcurrants, but be sparing with these last two if you want a deep red (rather than purple) result; strawberries don’t seem to work as well. Given the cost of fresh raspberries in Australia, I use frozen ones – but you could certainly use fresh and just cook them for a touch a longer. Substitute 250g of red currants for 250g of the raspberries if you like. And since we’re feeling festive (and drinking in the sun) a glass of pretty pink Innocent Bystander Moscato is perfect, with gentle bubbles, slight sweetness and a quaffable 5.5% alcohol. See video below for another fruity British classic.
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