Winter Berries Pudding Recipe
This Winter English pudding combines cranberries, blueberries and physalis in a spiced topping made of rolled oats, wheatgerm and homemade fromage frais.
5 oz. fresh blueberries
9 oz. fresh Canadian cranberries
4 oz. fresh physalis (South African Cape gooseberries)
3 oz. fresh wild blackberries
4 tbsp. soft brown sugar
2 tbsp. lemon juice
2 oz. rolled oats
2 oz. wheatgerm
2 oz. saltless butter
1/4 tsp. cinnamon
4 tbsp. English golden syrup
7 fl.oz. sour cream
7 fl.oz. whipped cream
4 physalis with husks on to decorate
8 each of blueberries, cranberries and wild blackberries to decorate
Remove paper husks from physalis and halve. Combine physalis halves, blueberries, cranberries and wild blackberries in a bowl. Sprinkle on soft brown sugar and lemon juice. Mix well. Cover and chill in fridge until needed.
Combine rolled oats, wheatgerm, saltless butter, cinnamon and English golden syrup in a pan. Heat gently until butter melts and golden syrup is runny. Mix well and remove from heat.
Put berries in a serving bowl. Add oat topping and cover well. Fold whipped cream into sour cream to make fromage frais. Spread fromage frais across oat mixture and decorate with physalis and other reserved berries. Serve cold as a family dessert or for a special dinner party with friends.