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Beetroot risotto with lemon mascarpone

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Root vegetable crisps with ovenroasted garlic aioli

Root vegetable

Root vegetable crisps with ovenroasted garlic aioli

40 minutes

Christmas pudding trifle

Christmas dessert

Christmas pudding trifle

10 minutes or one hour, depending on method

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Christmas pudding trifle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes or one hour, depending on method

Ingredients

1 x 450 g classic Christmas pudding
1 x 250 g tub fresh ricotta
1 x 400 g pack frozen summer berries
½ cup fresh basil leaves
Icing sugar, for dusting

Method

Warm the pudding according to your choice of package instructions.

Blend the ricotta and 200 g frozen summer berries, until combined and smooth.

Crumble the warm pudding into the bottom of four glass tumblers and top with the remaining berries.

Spoon over a dollop of the ricotta-and-berry mixture, and top with fresh basil leaves.

Place a stencil on each plate and sprinkle generously with icing sugar. Remove the stencil to reveal a lovely pattern.

Position the trifle to one side of the stenciled pattern and dust with a little more icing sugar, for added enchantment.

Cook's tip: Use a paper stencil or a piece of lace to create your icing-sugar pattern.

Per serving: 1309.5 kJ, 17.96 g protein, 21.87 g fat, 9.48 g carbs