Irresistible leftover pudding

Don’t throw away remaining cake or bread, just make this irresistible leftover pudding with it by Ntwenhle Gcabashe

Photography by: Dylan Swart

Prep time: 10 minutes

Cooking time: 15 minutes + 5 hours chilling

Serves: 5–6

• 2 cups frozen mixed berries
• 1 cup (250ml) orange juice
• 2 tablespoons orange zest
• ½ cup castor sugar
• 4 slices white bread
• 1 Madeira cake loaf, sliced
• 1 cup (250ml) cranberry juice
• Icing sugar, for dusting
• Fresh mixed berries, for serving
• Mint leaves, for serving

 No bake grape and chocolate tart 

1. In a saucepan, put frozen berries, orange juice, zest and castor sugar. Cook until slightly thickened. Let it cool.
2. Line the bowl with cling wrap.
3. Dip bread and cake in cranberry juice. Then place alternatively at the bottom of the bowl. Press around the sides of the bowl so that it fits neatly.
4. Spoon the softened fruit over the cake and bread slices. Top with the remaining slices.
5. Fold cling wrap into the centre. And, place a side plate to put weight on the cake.
6. Chill overnight or for 5 hours.
7. Dust with icing sugar, and serve with fresh berries and mint leaves.

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