Ingredients

Method

• 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

Ingredients

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