Ingredients

1 yellow peach
2 apricots
125g raspberries
125g blackberries
125g strawberries, hulled
4 egg yolks
100g sugar
2 tsp vanilla bean paste
300ml pure cream
2 egg whites
125g ready-made meringues, roughly crushed
To garnish: red currants, icing sugar

Method

Lightly grease a 1-litre pudding basin or 8 individual pudding basins and line with plastic wrap, allowing plenty of overhang.

Slice the peach and apricots in half, removing the stones, and cut into 1cm cubes. Place in a medium bowl and add 250g of the mixed berries, reserving the rest for garnish. Mix gently to combine.

In a large mixing bowl, combine the egg yolks, sugar and vanilla bean paste together over a saucepan of simmering water. Using electric beaters, whisk until pale and mousse-like, then remove from heat and allow to cool.

In a separate mixing bowl, whip cream to soft peaks, then fold into yolk mixture until well combined.

Place egg whites in a clean mixing bowl and beat to stiff peaks. Gently fold into yolk mixture, until well combined.

Add the mixed fruit and crushed meringue to the yolk mixture, folding gently to incorporate

Carefully spoon the mixture into prepared pudding basin. Fold the overhanging plastic wrap over the top and place in freezer overnight

To serve: allow large pudding to stand for 20 minutes or individual for 5 minutes before turning onto serving plates. Top with red currants, a dusting of icing sugar and garnish with reserved berries.

Adelaide Central Market’s extended Christmas trading hours begin this week – see the Facebook page for details.