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Chilled Fruit Pudding




Source of Recipe


Sainbury's


List of Ingredients




25g deluxe plain cooking chocolate, broken into pieces
125g raspberries
125g strawberries
1 small banana, sliced
200ml whipping cream
15ml spoon icing sugar
19-22 sponge fingers or savoiardi
125ml Marsala or medium-dry sherry
90ml orange juice or water
4 x 15ml spoons orange flavoured or cherry liqueur, eg kirsch or Maraschino
icing sugar or whipped cream, to decorate



Recipe



Put the chocolate in a small heatproof bowl and stand it over a pan of simmering water.

Heat gently, stirring, unitl the chocolate has melted.

Reserve a few whole raspberries and strawberries and mash the remainder with the banana, or puree in a blender or food processor and pour into a bowl.

Whip the cream until stiff and fold into the fruit puree with the melted chocolate and the whole fruit pieces.

Sift over the icing sugar and fold in.

Place the biscuits in a dish. Mix together the Marsala or sherry, orange juice or water and liqueur and sprinkle it over the biscuits, making sure they all become wet. Leave to soak for a few seconds only.

Line the base and sides of a 500ml freezerproof mould or pudding basin with the biscuits, arranging them with their sugared sides facing outwards. Fill with the fruit mixture and cover with any remaining biscuits.

Put the dessert in the freezer for at least 45 minutes or until it feels firm to the touch all over.

Turn it out onto a plate and dredge with icing sugar or decorate with extra whipped cream. Serve immediately.