Summer Berry Pudding

PS Murray Princess, Mannum, South Australia

Ingredients:

• 3 slices of white bread with crusts removed

• 200-300 grams assorted berries (blackberries, strawberries etc) marinated in 300 grams sugar syrup overnight.

• Berry coulis made from juice of assorted berries

• 30 grams gelatine dissolved in small amount of hot water

• 3 greased doriole moulds

Matthew Lewis (Chef) & Tim Higgs
(Assistant Chef) on the PS Murray Princess

1. Cut bread into desired shapes to fit the moulds and coat both sides with the berry coulis. Place into moulds lining all sides and bottom as well.
2. Add disolved gelatine to the marinated berry mixture and gently stir into moulds.
3. Cover and allow to set in fridge.
4. When set, carefully remove from mould and place in serving dish.
5. Decorate and serve with fresh berries.
   
6. Sugar syrup: Place 300 gram sugar and 300 ml water in a pan. Bring to boil, don't stir, reduce to a nice syrupy consistency, but not too thick. Allow to cool. Place berries in syrup and cover. Place in cool area, not in fridge, and allow to marinate overnight.

We gratefully acknowledge this contribution from Matthew Lewis and Tim Higgs of the PS Murray Princess on the Murray River in South Australia.

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