The perfect celebration wine at the beginning, middle or end of your festive day – pair Black Queen Sparkling Shiraz with a Summer Berry Pudding with dollops of thickened cream for a magical match to end a decadent day.
250g strawberries (hulled & halved)
150g red currants
1 cup caster sugar
1 1/2 brioche loaves (crusts removed & cut into 1cm slices)
Assorted remaining berries for decoration
Serve with Peter Lehmann Black Queen Sparkling & thickened cream
Mix the strawberries, blueberries, blackberries, raspberries, red currants and sugar in a large saucepan over low heat. Cook for 5 minutes or until sugar dissolves and berries begin to release their juices, stirring gently. Remove from heat and cool. Strain through a fine sieve to separate the fruit from the berry juices.
Using a 7cm round pastry cutter, cut six discs from the brioche. Using a 10cm round pastry cutter, cut another six discs from brioche and set aside. Lightly brush a bit of the berry juice on a 7cm disc and place the disc, brushed-side down, in the base of a 1 cup (250ml) sized dariole mould. Cut the remaining brioche slices into 3cm wide lengths.
Lightly brush berry juice onto one side of a strip place around the sides of the mould. Continue with brushed brioche slices until the side of the mould is covered, and repeat with remaining brioche slices and moulds.
Evenly spoon the berry mixture evenly among the prepared moulds. Place a 10cm brioche disc on top to enclose the berry filling. Cover each mould with cling film and place moulds on a tray, topping each mould with a small can to weigh down. Refrigerate overnight to set and infuse.
Using a round-bladed knife, carefully turn out each summer pudding onto serving plates. Pour remaining berry juice over each pudding and top with remaining berries. Serve with double cream and Peter Lehmann Wines Black Queen Sparking Shiraz.
Serves 6 people.