Summer berry pudding
( SERVES 6 )

NZ Woman's Weekly 2/2/2011

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Ratings: 5.0 / 5 FROM 1

This chilled dessert is best served with cream or icecream and makes for a great finish to an alfresco meal.

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Starting the day before you want to eat the pudding, place the berries and sugar into a small saucepan and bring to the boil, stirring gently to dissolve the sugar. Set aside to cool.
Line a 1-litre pudding basin with plastic cling film. Cut the vanilla sponge into pieces and line the pudding basin completely.
Pour the cooled mixed berries into the basin, then cover with the remaining sponge.
Cover the base with cling film and press firmly. Put in the refrigerator overnight.
Next day, turn the pudding out onto a serving plate and serve with cream or ice cream.