Ellender Estate Winery recipe
Beat the heat with Jenny Ellender's recipe for Rosetta summer pudding.
Since the first planting in 1996, Ellender Estate’s vision has remained constant to produce excellent wines for a discerning market. Cool-climate varieties include pinot noir and chardonnay. The cellar door offers tastings as well as delicious treats from the wood-fired oven.
Rosetta summer pudding
Daylesford and Macedon Ranges has the ideal climate for ripening of elegant fruits, be they berries or cool climate grapes.
(serves 10)
125ml “Rosetta” Pinot Rose
100gm sugar
2 tbsp JCBee honey
250gm raspberries
150gm redcurrants
150gm blueberries
150gm loganberries
150gm 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 minutes. 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 weigh down. Refrigerate overnight. Carefully invert pudding onto serving plate. Spoon over remaining juice and serve with Holy Goat fromage frais.
The perfect regional wine match: Ellender Estate “Rosetta” Pinot Rose
