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Simon Gault’s Christmas Berry Pudding

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Adjust Servings:
9 punnets Fresh Berries
1/2 cup Limoncello
400g Mascarpone
200g Creme Fraiche
1 Packet Savoiardi Biscuits
Simon's Rum
1 cup Cream
2 Egg Yolks
1 Tbsp Sugar
3 Tbsp Dark Rum or Brandy
Full bowl Ice

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Simon Gault’s Christmas Berry Pudding

This is a stunner — it’s a perfect summertime Christmas Day pudding. It features Simon Gault's famous Rum Sauce; if you’re not so keen on rum, swap it out for brandy.

  • Serves 0
  • Easy






Place 2 cups of the berries in a blender and purée. Pour the purée into a large flat dish and add the limoncello to thin the purée. Set aside.


In a bowl, fold together the Rum Sauce (Steps below), mascarpone and crème fraîche until combined.


Take a large, high-sided glass serving bowl and spread a layer of the rum sauce mix across the base. Then add a layer of fresh berries, then another layer of the rum sauce mix, then more berries.


Dip a savoiardi biscuit into the berry purée and place on top of the berries. Repeat until the berries are covered. Finish with another layer of the remaining rum sauce mix. Garnish the top with extra fresh berries.


Simon’s Rum (or Brandy) Sauce

In a small saucepan, heat 1 cup cream until small bubbles appear.
In a separate glass bowl, whisk together the egg yolks and sugar until pale and fluffy.
Pour the cream over the egg mixture, whisking constantly. Return this to the saucepan and cook over a very low heat, stirring with a wooden spoon until the sauce coats the back of the spoon (or it reaches 82°C). Add the rum or brandy.
Cool the pan in a bowl of ice and once chilled fold in the whipped cream.

Extracted from Summer with Simon Gault, published by Penguin Random House NZ, RRP $50.00.
Text © Simon Gault, 2019. Photography © Vanessa Lewis, 2019

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