British Summer Pudding with Blackberries and Shiso Bicolor

Ingredients for 4 portions

• 2 punnets Shiso Bicolor
• 500 gr frozen mix summer fruit berries
• 8 -10 slices white bread
• 50 gr fresh blackberries
• 40 gr caster sugar
• Icing sugar - to dust

Method

• Allow the frozen mix berries to defrost slowly in a strainer above a bowl in order to collect the juice.
• Slice off the crusts from the white bread, then use a round cutter to create circles for the top and bottom of the pudding, and stripes for sides.
• Line 4 cm high rings or pudding mold with the cling film.
• Dip quickly the bread pieces into the berry juice, ensuring they are well soaked and line the bottom and the sides of the pudding mold with it.
• In a separate bowl, mix the summer fruit with caster sugar and one punnet of freshly cut and chopped Shiso Bicolor.
• Spoon this mixture into the bread-lined mold, pressing down gently to compact it.
• Cover the top with additional soaked bread round to seal the pudding.
• Chill the pudding slightly pressed for at least 2-3 hours to set.
• One set, place the pudding in the center of the plate or cut in half if you wish the see in the filling of the pudding.
• Cut a few blackberries to put on top of the pudding and dust with some icing sugar.
• Pour some of the berry juice around the plate and serve with the freshly cut Shiso Bicolor.

Recipe: Franck Pontais