Berry pudding (also called summer pudding) is packed with goodness and bursting with flavour. It's a perfect dessert for a hot Australian Christmas and by far healthier and more refreshing than a traditional Christmas pudding.
cream to servefresh berries, mint or similar for decoration
Slice the bread and remove the crusts. Place the first slice at the base of the bowl and then the rest around, overlapping slightly
Put the berries and the sugar in the saucepan and bring to boil. Simmer for about 5 minutes or till juices start to run. Spoon slightly cooled fruit mixture into the bread lined bowl. If there is plenty of juice, leave some for serving.
Cover the top with the remaining bread slices (fold over side slices first).
Put a plate on the bowl and weigh it down with whatever is in the fridge: milk cartons, jars of jam or bottles of sauces. Refrigerate for at least 6-8 hours or even better overnight (great dessert to prepare ahead for a busy day). To catch any juices oozing over the brim, put a plate underneath the bowl.
To serve, remove the plate, loosen the sides of the pudding with a spatula or a knife, place the serving plate on the top and invert the pudding onto the plate. Pour the reserved juice if any left, decorate with fresh berries, mint leaves or to your liking.Serve with whipped cream.