LAYERED BERRY PUDDING
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.