There is no need to move beyond our local shores when looking for dessert inspiration. And since the weather is looking fine this weekend, try your hand at our mosbolletjie summer pudding.

SERVES 6-8 // COOKING TIME 30 min, plus setting time

INGREDIENTS
1 kg frozen or fresh mixed berries
300 g fresh strawberries, a few reserved to decorate
2 cups sugar
1 mosbolletjie loaf
Mint, to garnish
Cream, whipped, to serve

METHOD
1. Place all of the berries and the sugar in a pot over low heat. Cook, stirring occasionally, until the juices start to seep out and the sugar has melted (about 15 minutes). Set a sieve over a bowl and drain the syrup from the fruit.
2. Line a bowl with 2 layers of cling film, leaving enough extra cling film on the sides to cover the top. Cut the mosbolletjie loaf into 1 cm slices. Place a slice in the bottom of the bowl. Cut the remaining slices into 2–3 cm wide fingers. Dip the fingers in the berry syrup, then arrange them to line the sides of the bowl. Leave 2–3 slices for the top.
3. Spoon all of the fruit into the mosbolletjie-lined bowl. Pour over any remaining syrup and cover with the remaining slices. Cover the top with the extra cling film.
4. Find a small plate that fits snugly on top of the pudding, then weigh it down with 3 tins. Place the weighted pudding in the fridge for at least 4 hours or overnight.
5. When you’re ready to serve, unwrap the cling film at the top and place a serving plate over the pudding. Flip the pudding over and remove the bowl and cling film. Decorate with the reserved strawberries and mint, and serve with whipped cream.