Christmas Summer Fruit Pudding
Hot summer Christmas days can be hard to plan for and often traditional “Christmas” recipes are not that appealing on a steamy, hot summers day. Why not create a new family favourite with this delicious, simple, chilled Summer Christmas Fruit Pudding? Usually made with day old white bread, we substituted this for our fluffy gluten free pancakes. Our pro tip, enjoy pancakes the day before and save the leftovers for making this dish. As usual it’s gluten free, sugar free, nut free, soy free and dairy free. This recipe works equally well with fresh or frozen fruit.
This recipe needs to be prepared ahead of time as it needs to chill overnight. It's one less thing to do on the day!
Preparation time: 1hr
Chilling time: overnight
You will need;
1 x 270gm pack of Summer Hill Pantry Gluten Free Pancake Mix
200g strawberries, halved or quartered
½ cup water
Selection of Summer Hill Pantry Fruit Sprinkles for decoration – we love Raspberry, Strawberry, Blackberry or Blueberries
Pudding bowl – we use a glass mixing bowl
- Prepare Pancake Mix to directions on the pack, these will for the pudding case. Best made the day prior as this will help with the absorption of the berry juices.
- Place all of the berries except strawberries into a saucepan with ½ cup water and heat on low until the berries start to break down.
- Add the strawberries and turn off the heat. Set aside to cool.
- Line your chosen bowl with plastic wrap.
- Place a whole pancake in the bottom of the bowl. This will act as your pudding top. Alternatively, if you don’t want the base to overlap the sides of the pudding, you can make a template. Sit your bowl on its base on top of a pancake to create the perfect size and cut around it to form the top of the pudding dome.
- Square off your pancakes into squares or fingers and measure to fit the sides of the bowl, allow a little overlap to ensure there is a solid outside case which the berries can not leak through. Reserve enough pancakes to form or make one large pancake to fit the wide opening of the bowl. In this case we used a 1.5L glass mixing bowl.
- Drain some juice from the fruit mix onto a flat plate. Dip one side of the prepared pancakes into the juice and lay in the bowl juice side out (so the juice side is touching the bowl). The juice will make your pancakes fragile so working quickly but gently here is crucial.
- Line your bowl with the prepared pancakes making sure there is a small overlap and no gaps. Do NOT squeeze or push against the side of the bowl as it won’t absorb the juice properly.
- Once the pancake case has been prepared in the bowl fill the centre of the case with the fruit mix and a little of the juice.
- Dip the pancakes reserved for the base into the reserved juice. Once the pancake is dipped in the juice remove carefully, pour the juice over the pudding and place the final pancake onto the fruit mixture, juice side up and cover with plastic wrap. Choose a plate which fits just inside the bowl over the plastic wrap to weigh the mix and pancakes down. You want the weight of the plate to compact the fruit mix and pancakes to provide stability to your pudding.
- Refrigerate for at least 12hours.
- Remove the weights, plate and plastic wrap, lay your serving plate on top of the bowl and gently turn the plate and bowl together to release the pudding from the bowl. Remove the plastic wrap.
- Decorate with Fruit Sprinkles and a blob of icecream or cream.