This refreshing, colourful, berry-filled dessert is just the thing to finish off a big meal on a hot day.

Recipe Callum Hann | Photograph Tony Lewis | Styling Michelle Lee

Summer pudding with basil custard
serves 12

8 gold leaf gelatin sheets
1kg mixed berries (fresh or frozen)
400ml cranberry juice
1⁄3 cup caster sugar
1 loaf white bread, crusts removed

basil custard
600ml low fat milk
1 bunch basil, leaves picked
4 egg yolks
1 tsp vanilla bean paste
¼ cup honey
2 tbsp cornflour

Line a pudding bowl with glad wrap. Soak gelatin leaves in a bowl of cold water. Combine berries, cranberry juice and sugar in a medium saucepan. Bring to the boil, stirring occasionally. 

Use a sieve or colander to separate the liquid from the berries. Add the gelatin to the liquid and stir to combine. Carefully cut or tear the crusts from the bread, then soak each side of the bread briefly in the liquid. Line the pudding bowl with about 2⁄3 of the slices of the soaked bread. Add the berries. Top berries with remaining pieces of soaked bread and press around the edges to seal. Transfer to the fridge for at least 2 hours or until set. 

To make the custard, place the milk and 2⁄3 of the basil leaves in a medium saucepan. Reserve remaining basil leaves for serving. Bring mixture to the boil then remove from heat and allow to infuse for 5-10 minutes. Whisk together egg yolks, vanilla, honey and cornflour in a large bowl. Strain the milk onto the eggs and whisk to combine. Pour mixture back into saucepan and cook, whisking, until custard gently simmers and thickens. Transfer to a container or bowl until ready to serve.

To serve, carefully tip out the set pudding onto a serving plate and remove glad wrap. Serve with custard and top with reserved basil.

This recipe first appeared in the November 2017 issue of SALIFE