Drum Food

LAYERED BERRY PUDDING

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SERVES 6 PREPARATIO­N: 20 MIN COOKING: 20-30 MIN CHILLING: OVERNIGHT PLUS 4 HOURS

CHERRY SYRUP

250ml (1c) cherries, pitted and finely chopped

125ml (½c) sugar

125ml (½c) water

CREAM LAYER

750ml (3c) cream

1 can (385g) condensed milk

5ml (1t) vanilla essence

BISCUIT LAYER

1 packet (200g) ginger biscuits 15ml (1T) unsalted butter, melted

YOGHURT LAYER

1 packet (80g) mixed berries jelly powder, dissolved in 250ml (1c) boiling water

1 can (385g) condensed milk

330ml mixed berry yoghurt fresh raspberrie­s, strawberri­es and mint leaves to serve 1 Cherry syrup Put the cherries, sugar and water in a pot and bring to the boil. Simmer for 2030 minutes, stirring continuous­ly, until the mixture is thick and syrupy. Blitz with a hand blender or press through a sieve.

2 Cream layer Beat the cream, condensed milk and vanilla essence together until the mixture is stiff.

3 Divide the cream mixture between 6 glasses, leaving enough space for the rest of the layers.

4 Pour a thin layer of cherry syrup on top of the cream mixture in each glass, cover with clingfilm and freeze overnight.

5 Biscuit layer Crush the ginger biscuits until fine and mix with the butter. Carefully layer on top of the cherry syrup in each glass. 6 Yoghurt layer In a large bowl, whisk together the jelly mixture, condensed milk and yoghurt. Pour on top of the biscuit layer in each glass and refrigerat­e for 4 hours until set.

7 Decorate with the fresh berries and mint before serving.

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