The Australian Women’s Weekly Food — November 2017

SUMMER PUDDING

PREP + COOK TIME 35 MINUTES
(+ REFRIGERATION) SERVES 6

⅓ cup (75g) caster sugar
½ cup (125ml) water
2 cups (300g) frozen blackberries
500g frozen mixed berries
6 thick slices stale white bread
¼ cup (80g) blackberry jam

1 Bring sugar and the water to the boil
in a medium saucepan. Stir in berries;
return to the boil. Reduce heat; simmer,
uncovered, for 3 minutes or until berries
soften. Strain over a medium bowl;
reserve syrup and berries separately.
2 Line a 1.25−litre (5−cup) pudding
bowl with plastic wrap, extending wrap
10cm over side of bowl. Remove crusts
from bread. Cut two semicircles from
two slices of bread just smaller than top
edge of the bowl. Cut one round from
one bread slice to fit the base. Cut the
remaining three bread slices into
10cm−long strips.
3 Place the small bread round in
base of bowl; use the bread strips
to line side of bowl.

4 Pour ⅔ cup of reserved syrup into

a jug; reserve. Fill pudding bowl with

berries; cover with remaining syrup

and top with the two bread semicircles

to make a large round. Cover pudding

with overhanging plastic wrap and

weight pudding with a saucer;

refrigerate for 3 hours or overnight.

5 Stir jam and 2 tablespoons of the

reserved syrup in a small saucepan

for 2 minutes or until heated.

6 Turn pudding out onto a serving

plate; brush with remaining reserved

syrup, then jam mixture.

WHITE CHOCOLATE

TRUFFLES

PREP + COOK TIME 20 MINUTES

(+ REFRIGERATION) SERVES 6

1½ tablespoons pouring cream

60g white eating chocolate,

chopped coarsely

¼ cup (35g) unsalted shelled

pistachios, chopped finely

1 teaspoon coconut−flavoured liqueur

120g white chocolate Melts

1 tablespoon finely chopped

unsalted pistachios, extra

1 Stir cream and chocolate in a small

heatproof bowl over a small saucepan

of simmering water until smooth

(don’t let water touch base of bowl).

Remove bowl from pan; stir in nuts

and liqueur. Cover; refrigerate for

30 minutes or until firm.

2 Roll level teaspoons of mixture

into balls; place on a tray lined with

baking paper. Cover; refrigerate for

10 minutes or until firm.

3 Stir chocolate Melts in a small

heatproof bowl over a small saucepan

of simmering water until smooth

(don’t let water touch base of bowl).

Remove bowl from pan. Dip chocolate

balls into melted chocolate and

place on a tray lined with baking

paper; sprinkle with extra

nuts. Cover; refrigerate

until firm.

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