Strawberries, raspberries, blueberries, ginger beer and mint? Yes please! I am so excited to share my Christmas Day dessert recipe with you - my Berry Festive Summer Pudding. Typically we eat pavlova with fresh cream and summer fruits, and trifle layered with sweet cake, custard, cream and summer fruits for dessert here in Australia on Christmas Day. But this year I wanted to make something a little different. Enter - a Berry Festive Summer Pudding. This summer pudding is sweet, earthy and refreshing, which is perfect for those hot summer days we get here in Australia. You can make it the day before and you only need a few ingredients. Have I convinced you to try this yet? I hope so! Read on for the recipe. I have a feeling this dessert will be a mainstay for Christmas Days to come, and all throughout the warm summer months.
Place 200g brown sugar into a large non-stick frying pan on medium heat. Slowly stir until it's melted.
Slowly pour the ginger beer into the frying pan. Don't worry, the sugar will seize up and become hard, as you can see below. This is totally normal. Continue to simmer and gently stir while the sugar gradually melts again to form a smooth, thin caramel.
When the sugar has dissolved, add the vanilla seeds and let the mixture bubble away for 5 minutes. Turn the heat off.
In a large bowl gently combine strawberries, raspberries, blueberries, remaining sugar and sliced mint leaves. Add to the caramel and gently stir. Set aside.
Double line a large bowl with cling wrap and leave a generous overhang (so you can wrap the pudding later). Gently dip one side of each slice of bread into the carmel and line the sides and bottom of the bowl. Make sure to overlap the slices as this will create a beautiful pattern when you remove the pudding from the bowl.
Use a slotted spoon to leave the juices behind and place all of the caramelised fruit into the bowl. Use the back of the slotted spoon the flatten the top of the fruit.
Double dip the remaining slices of bread in the caramel and cover the top of the pudding. Fold in the remaining cling wrap and wrap it tightly.
Pop a few plates on top to weigh down on top of the pudding and refrigerate on a tray or another plate for 12 to 24 hours. Cooling the pudding will help it set! Following this, cover and refrigerate any left over juices as we'll be making a jam with that when you're ready to serve!
I had so much fun making this dessert and you better believe me when I tell you we ate it all up in one sitting (there were 6 of us after all). It's quite sweet so I highly recommend serving this summer pudding with clotted cream to balance out the flavours. This is, I hope, you're new "go to" summer dessert. Enjoy!