This stunner of a recipe is a great make-ahead showstopper, a real celebration of summer that would be ideal for Platinum Jubilee parties.
With just five ingredients, it’s also really simple, but with a brilliant surprise in store!
1.5 kg mixed summer berries (we used raspberries, blueberries, blackberries and redcurrants)
200 g caster sugar
150 g white chocolate
300 ml double cream
1 loaf Vogel’s bread, crusts removed
- Reserve a few berries for decoration and put the rest in a large saucepan with the sugar and 3 tbsp water. Cover and bring to a simmer over a medium heat. Give the pan a gentle stir, then simmer uncovered for 2 minutes. Pour into a sieve set over a bowl to catch the juice and leave to cool.
- Melt the white chocolate in the microwave or a bain marie.
- Whip the cream until it thickens, but stop before it fully holds its shape. Fold a big spoonful of the whipped cream into the melted chocolate, then scrape the chocolate mixture into the cream bowl and whisk it in. Stop whisking when the cream holds its shape.
- Dip the bread slices in the berry juice and use them to line an oiled bundt tin, ensuring there are no gaps. Top with a third of the berries. Pipe or spoon a layer of white chocolate mousse into the tin, then top with the rest of the berries. Dip the rest of the bread in the berry juice and use to enclose the filling completely. Chill any remaining berry juice for later.
- Cover the pudding with clingfilm, then weigh it down with a plate and a few cans or books. Refrigerate overnight.
- Turn out the pudding onto a serving plate and brush with a little extra berry juice. Decorate with the reserved berries and serve the rest of the berry juice in a jug on the side.