Serves 10 • 125ml “Rosetta” Pinot Rosé • 100g sugar • 2 tbsp JCBee honey • 250g raspberries • 150g redcurrants • 150g blueberries • 150g loganberries • 150g blackberries or silvanberries •10 slices thick day old white bread • Holy Goat fromage frais

• Berries from Glenlyon Nutty Fruit Farm and Musk Berry Farm.                  

Combine wine, sugar and honey in saucepan, stir until sugar dissolves, bring to boil. Add fruit, stir, bring to boil and remove from heat. Stand for five mins. Strain through fine sieve. Reserve juice and cool fruit. Cut slice of bread to fit bottom of 1.5 pint pudding basin. Line overlapping wedges of bread around basin. Spoon in fruit and pour in syrup to just cover fruit. Cover top with bread. Seal with baking paper and foil, press with a lid or plate that fits inside basin and weight down. Refrigerate overnight. Carefully invert pudding onto serving plate. Spoon over remaining juice and serve with Holy Goat fromage frais.

Cook: Jenny Ellender
Regional Wine Match: Ellender Estate “Rosetta” Pinot Rosé