Rosemary Stanton is in favour of ditching the traditional rich Christmas pudding, and replacing it with a healthy Aussie dessert. Rosemary’s berry pudding can be made the day before, it is rich in vitamin C, and because it has virtually no fat it is suitable for people watching their weight and those with diabetes.
Ingredients
- 1 400g can berries
- 1.5 kg of mixed berries (fresh or frozen blueberries raspberries, blackberries, boysenberries, mulberries or very ripe, sliced strawberries)
- white bread (about 10 slices)
Method
1. Strain the juice from the can of berries. Boil until the juice is reduced to half a cup.
2. Add all the berries and mix well, mashing some of the fruit to get the juices flowing.
3. Cut the crusts off the bread and use it to line a large pudding basin. Don’t leave any gaps.
4. Pile the berries into the bread-lined basin, then fit more bread on top
5. Cover the basin with plastic wrap, then with a plate that fits exactly into the top. Place something heavy (such as a large can) on the plate. Put the basin in the fridge, and leave for 24 hours.
6. To serve, turn the pudding onto a plate. Heat some brandy and flame over the top.
