This is a great way to use up leftover Christmas pudding. Layer with ricotta blended with summer berries and top with fresh basil for a refreshing flavour kick.
- 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
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