Use your raspberries, strawberries and blackberries in this fresh, fantastical dessert. Use up your stale bread with a summer pudding that will make you the most impressive at the picnic.
Ingredients
Method
For sugar syrup, combine sugar and water in a saucepan on low heat. Cook, stirring, 2–3 minutes, until sugar dissolves. Cool to room temperature.
Soak gelatine in cold water for 5–10 minutes or until softened.
Meanwhile, place berries, lemon verbena (if using), cinnamon, 2 cups prepared sugar syrup and water in a large pan on medium heat. Bring to a simmer for 4–5 minutes. Remove from heat. Stir in citric acid.
Remove gelatine from bowl and squeeze out excess water. Stir into the hot berry mixture along with juice and zest. Cool to room temperature. Remove cinnamon sticks and verbena.
Line a medium glass bowl or 1.75-litre pudding basin with plastic wrap, overhanging edges by 10cm.
Spoon 1 cup berry liquid into a wide bowl. Using one bread slice at a time, brush one side of the bread lightly with liquid, then use it to line the base and sides of the bowl. Place bread slices brushed-side down and overlap slightly. Use a slotted spoon to transfer berries into basin. Spoon over enough liquid to fill. (Keep remaining liquid for serving.) Slice remaining bread into triangles and arrange over the berries. Cover firmly with plastic wrap.
Place a small plate on top of the pudding and weigh down with a heavy can. Refrigerate overnight.
Turn out the pudding to a serving plate and spoon over remaining liquid. Cut in wedges and serve with crème fraiche or cream.
