"If you don't have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften," says Julie Niland. Start this recipe a day ahead to chill and set the pudding.
- 500gm morello cherries (from a 670gm jar), juice reserved
- 300ml sparkling white wine
- 150gm caster sugar
- 600gm raspberries
- 600gm blackberries
- 100gm frozen redcurrants
- 750gm panettone (or crustless white bread)
- strawberries, quartered, cherries and other extra berries of choice, to serve
- 200ml heavy cream
- 1Blend morello cherries with 125ml juice from the jar to a smooth purée. Combine cherry purée, wine, sugar and 250ml water in a saucepan over high heat, stir to dissolve sugar and bring to the boil. Add 500gm raspberries, 500gm blackberries and all redcurrants, remove from heat and stir gently to just warm berries through (30 seconds). Strain through a sieve into a bowl and reserve berries and liquid separately.
- 2Remove brown crust from panettone and discard. Slice panettone into six 1.5cm-thick slices. Brush slices with a little berry liquid and arrange 4 slices brushed side outwards and slightly overlapping around the sides of a 2-litre mixing bowl lined with plastic wrap. Press gently to join the pieces. Spoon berries into centre of the bowl and gently press down to level. Arrange remaining panettone overlapping on top to cover. Pour 250ml reserved berry liquid over so pudding is stained red. Wrap with plastic wrap and refrigerate overnight. Refrigerate leftover berries and liquid to serve.
- 3To serve, remove plastic wrap, put a large plate over the top of the pudding and quickly invert. Remove plastic wrap from top and drizzle with remaining liquid. Serve with reserved berries and heavy cream.
Drink Suggestion: A late-harvest riesling from the Barossa Valley. Drink suggestion by Wimmy Winkler
The Latest from Gourmet Traveller
- Browse All RecipesArtichoke and salted ricotta tart with salsa verdeYesterday 10:00pm