It's entirely possible that you knew a lot of peope that looked like this in the seventies but if you do recognise anybody from these photographs in front of Papa Luigi's in Fremantle around 1976, let us know.
Many thanks to Tim Johnson for the portraits.
This wonderful dessert is an alternative to the Christmas Pud with an Italian twist. It is made when berries are at their peak, served cold and can be topped with Cardamom Cream. Have fun with the berry mix (1 kilo).
10 slices of Panettone, thick slices
100g black currants
100g red currants
100g blueberries
150g blackberries
200g raspberries
350g strawberries
3/4 cup caster sugar
1 teaspoon lemon juice
2 tablespoons kirsch or Cointreau (optional)
4 tablespoons water
extra fruit, and leaves to place around the base of the pudding to decorate
Cardamom Cream
6 cardamom pods, seeds from, very finely crushed
1 1/4 cups double cream
6 servings
35 minutes
