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Preparation: 12 mins
Cooking Time: 5 mins
- 2 x 125g punnet raspberries
- 2 x 125g punnet blueberries
- 250g blackberries
- 250g fresh strawberries, quartered
- 1 cup caster sugar
- 1 tsp vanilla bean paste
- 1 ½ loaves fresh white bread
- Extra berries, to serve
Crème anglaise sauce
- Combine the raspberries, blueberries, blackberries, strawberries, sugar and vanilla in a large saucepan over low heat.
- Cook, gently stirring, for 5 mins or until sugar dissolves and berries begin to release their juices. Set aside to cool.
- Strain the mixture through a fine sieve into a large bowl. Place the berries in a separate bowl to the berry juice.
- Use a 7cm round pastry cutter to cut 6 discs from the bread slices. Lightly brush with a little berry juice and place, brushed side down, into the bases of the ¾ cup (185ml) capacity dariole moulds or ramekins. Use a 10cm round pastry cutter to cut 6 discs from the bread and set aside. Cut the remaining bread into 3cm-wide strips. Brush with the berry juice and arrange around the side of each ramekin.
- Spoon the berries evenly among the prepared moulds. Top the 10cm discs to enclose the filling. Cover each mould with plastic wrap. Place on a tray. Place a small can on top of each pudding to weigh down. Place in the fridge for 6 hours or overnight to develop flavours.
Crème anglaise sauce
- To make the Crème Anglaise, combine a2 Milk™ and cream in a heavy medium saucepan. Scrape in seeds from vanilla bean and add to mixture. Bring milk mixture to simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan.
- Stir over low heat until custard thickens and leaves path on the back of the spoon when finger is drawn across, about 5 mins (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead)
- Use a round-bladed knife to gently turn each pudding onto a serving plate. Brush with any remaining berry juice. Serve with extra berries and a dollop of crème anglaise.