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Panettone Summer Pudding

This recipe is simple and delicious, joins together Italian Christmas with our beautiful local  summer berries and has the added advantage of being made the day prior. You will probably be tempted to make a few of them over the festive season.

1kg mixed summer berries – any combination of :raspberries, blackberries, mulberries, loganberries, blueberries, currants, strawberries
150g castor sugar
125ml water
1 panettone
vanilla ice cream and/or fresh cream to serve

Place the berries in a large pot on the stove, sprinkle over the sugar and the water, stir gently and bring it to the boil. Simmer gently for 3-5 minutes, just long enough for the berries to release their juice, but still retain their shape, then remove from the heat and  strain, retaining all the liquid in a separate jug.

Meanwhile line a 2 litre pudding mould with 2cm thick slices of the panettone. You will find it easier to cover the bowl completely by cutting the slices into a combination of triangles and rectangles. Overlap them slightly so as not to leave any gaps to allow the juice to escape.

Pour the berries into the mould and slowly add enough of the juice to just cover the berries. If there is any juice left over, save it for serving the next day.

Place more slices of the  panettone on top to make what will be the base of the pudding. Cover with cling wrap and place a small plate (as close to the size of the pudding mould as possible) on top with a weight on it (a can of tinned tomatoes works well for this).

Refrigerate overnight and when ready to serve, simply turn the pudding out on to a large plate, sprinkle a little more of the juice over the top and serve with some fresh berries and vanilla ice cream and or cream.Mens Footwear Online