You'll need to make the pudding the day before serving it (or up to three days in advance), to allow time for it to set. Don't use strawberries in your berry mix, as their texture doesn't work so well. Serves 8.

INGREDIENTS

1 vanilla bean
600ml full-cream milk
4 egg yolks
1 egg
100g caster sugar
4 cups mixed berries (such as raspberries and blueberries – if you use large berries, like boysenberries, you'll need closer to 5 cups)
115g sugar
2 sheets gelatine (or 11/2 teaspoons powdered gelatine)
3 tablespoons fruit liqueur (such as cassis or framboise), optional
1 large panettone (or 1 loaf brioche)
Whipped cream to serve

METHOD

1. Split the vanilla bean lengthways and place in a saucepan with the milk. Heat until just about boiling then remove from the heat. Leave to infuse for 5 minutes then remove the vanilla bean. Scrape out the seeds and return to the milk in the saucepan.
2. In a bowl, whisk the egg yolks, egg and caster sugar together until light and creamy. Continue to whisk while pouring the hot milk into the mixture and whisk until well blended.
3. Place the mixture in a double boiler and heat gently over boiling water, stirring constantly for about 6-9 minutes or until it thickens enough to coat the back of the spoon. Remove from the heat and whisk until smooth (it doesn't matter if it's a little curdled). Place a piece of cling film or baking paper over the surface of the custard to prevent a skin forming then refrigerate until required.
4. Place the berries, sugar and 60ml water in a saucepan. Gently heat, without stirring, for about 2 minutes or until the sugar dissolves – swirl the pan around to help it dissolve. Drain the berries, reserving the juice. Place the gelatine in cold water and stand for 5 minutes to soften. Squeeze out the water then stir into the hot berry juice to dissolve (if using powdered gelatine, sprinkle it over the hot liquid and let it soften a little then stir in). If the juice has cooled, reheat it before adding the gelatine. Stir in the liqueur, if using.
5. Line a 6-7-cup mould with cling film. Place a little juice mix in the base.
6. Cut the panettone into 1cm-thick slices. Dip the slices in the chilled custard and let it soak in. Line the sides of the mould with panettone then drizzle with a little juice. Layer the fruit and juice alternately with the remaining panettone, finishing with panettone. Cover with cling film then top with a plate and weigh down. Refrigerate for at least 24 hours. Turn out and serve with whipped cream.

This delicious recipe is courtesy from our friends at Cuisine Magazine. Recipe by Fiona Smith. Photography by Aaron MacLean.