A visually stunning and totally scrumptious pudding, this traditional Australian summer pudding is made when berries are at their peak; and it is served cold with Cardamom Cream. Blackberries, raspberries, strawberries, blueberries, blackcurrants, redcurrants: the ratios are unimportant. What I've indicated below in the ingredients is but one possible berry combination. It was easier than trying to get Zaar to recognise all the possible alternative ingredients! Vary the ratios to suit your taste preferences and, of course, depending on what is available. What is important is that overall you have 1 kilo of berries (Australian): 2 pounds of berries (American) or 910g of berries (Canadian). A variety of berries will naturally make for a more interesting flavour combination. The preparation and cooking time does not include the overnight chilling time. Because it is a dessert that needs that overnight chilling, it can of course be made totally ahead of time! I have adapted this recipe from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'.