It’s far from summer down here in Australia so I added a couple of tweaks to Nigella’s lovely dessert to make, what I’m calling, a Winter Pudding. Fresh berries are wildly expensive and hard to come by right now so I opted for a frozen selection of raspberries, blackberries and cherries simmered down, with a splash of Marsala & fresh blood orange juice, into a flavoursome berry compote. I switched out the white bread for delicate slices of brioche, soaked in the delicious syrup, and used a pretty Bundt pan to set it all in. I finished this off with whipped mascarpone cream, raspberries and some of the poached cherries I had reserved. It was rather scrumptious!
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