Summer Pudding with Dragon Fruit
Cook Time 10 minutes
800g frozen pink dragon fruit chunks, thawed
375g of mixed berries
¾ cup caster sugar
1 vanilla bean, split
10 thick slices of white bread, crusts removed
Double cream, to serve
In a saucepan, combine the sugar with 1/2 cup of water and vanilla bea and bring to the boil for 2 minutes. Cool completely.
Cook the berries with half of the syrup and place over a medium heat and cook for 3 minutes, stirring until a syrup forms and berries are slightly softened and remove from heat straight away. Mix with the dragon fruit and the remaining syrup.
Use 6 slices of bread to line the base and sides of a pudding bowl. First, line base with a large round piece (about 10cm). Cut any remaining bread from the 6 slices of bread into thick, tapered fingers (two from each slice) to line sides, placing them side-by-side.
Place just the fruit in the dish (reserving a few tablespoons for garnish), packing it in tightly. Pour in half the syrup from the dragon fruit and berry mix and reserve the remaining syrup.
Place the remaining bread on top of the fruit, then pour over the syrup. Cover the dish with a heavyweight, one that is small enough to rest on the pudding itself. It must be able to exert considerable pressure. Perhaps a few extra plates will be needed.
Leave the pudding overnight in the refrigerator.
Remove any extra syrup, turn out by placing a plate over the dish and flip it upside down.
Serve with the reserved fruit and double cream.