Chef Colin Fassnidge shares the perfect summer pudding on Better Homes and Gardens

SUMMER PUDDING

Prep time: 45 - 60 minutes plus chilling overnight

Cook time: 20 minutes

Serves: 8 - 10

SUGAR SYRUP (you will need 2 cups)

• 1 ½ cups caster sugar
• 1 ½ cups water

SUMMER PUDDING

• 6 leaves of titanium gelatine
• 3 x 250g punnets strawberries, washed, hulled and sliced in half
• 3 x 125g punnets blackberries, washed
• 3 x 125g punnets raspberries, washed
• 1 stalk lemon verbena (optional)
• 2 cinnamon quills
• 1 cup water
• 1 tbsp citric acid
• Juice and zest of 1 lemon
• 700g loaf sliced white bread, crusts trimmed
• Crème fraiche or whipped cream, to serve

Method

1 To make sugar syrup, combine sugar and water in a saucepan over a low heat. Cook, stirring until sugar has dissolved. Cool to room temperature.

2 To make summer pudding, soak gelatine in cold water for 5 to 10 minutes, or until softened.

3 Meanwhile, place berries, verbena and cinnamon, 2 cups sugar syrup and water in a large saucepan over medium heat. Bring to a simmer. Remove from the heat. Stir in citric acid.

4 Remove gelatine from bowl and squeeze out excess water. Stir into hot berry mixture with juice and zest. Cool to room temperature. Remove quills and verbena.

5 Line a medium glass bowl or pudding basin (1750ml capacity) with plastic wrap, overhanging by 10cm on two sides. Spoon one cup of liquid into a bowl. Using one slice at a time, brush one side of bread lightly with liquid and line the base and upside of bowl, brushed side-down and overlapping slightly. Place berries on a plate to catch any overflow. Using a slotted spoon, spoon berries into basin. Spoon over liquid to fill. (Reserve any remaining liquid for serving). Slice remaining bread into triangles and arrange over top of berries. Cover firmly with plastic wrap.

6 Place a small plate on top of the pudding and weight down with a heavy can. Refrigerate overnight.

7 Turn out pudding onto a serving plate and spoon over remaining liquid. Cut into wedges. Serve with crème fraiche or cream.

TIP: Summer pudding can be made using frozen berries.

Watch chef Colin Fassnidge whip up this recipe on Better Homes and Gardens Friday night.