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Summer puddings
Summer puddings
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Replace dense puddings with a light and fruity berry dessert for a refreshing finish to your summer gatherings.
Ingredients:
  • 250g strawberries, washed, hulled, halved
  • 200g raspberries
  • 200g blueberries
  • 200g blackberries
  • 150g redcurrants
  • 210g caster sugar
  • 1 1/2 brioche loaves, cut into 1cm slices, crusts removed
  • Mixed berries, to decorate
Instructions:
  • In a large saucepan over low heat, simmer the strawberries, raspberries, blueberries, blackberries, redcurrants, and sugar. Stir occasionally for 5 minutes until the sugar dissolves and the berries release their juices. Take off the heat and let it cool before straining through a fine sieve to separate fruit from the juices.
  • Cut six 7cm discs and six 10cm discs from the brioche using different pastry cutters. Brush a 7cm disc with a bit of berry juice and place it, brushed-side down, in the base of a 1 cup (250ml) dariole mould. Cut the remaining brioche slices into 3cm-wide strips. Lightly brush a strip with berry juice and arrange it around the sides of the mould. Repeat with brioche slices until the sides are covered. Repeat for the remaining moulds.
  • Evenly distribute the berry mixture into the prepared moulds. Place a 10cm brioche disc on top of each mould to seal in the berry filling. Cover with plastic wrap, place a small can on top of each mould to weigh it down, and refrigerate overnight to enhance the flavors.
  • Carefully release each pudding from its mold onto individual serving plates using a round-bladed knife. Drizzle the remaining berry juice on top of each pudding, garnish with extra berries, and enjoy with a dollop of double cream.

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