Summer Pudding
Photo: BBC Food
8oz
blackberries
14oz
strawberriescut into 4
12oz
raspberries
5oz
caster sugar
4oz
redcurrants
14oz
brioche loaf
Cream to serve, if desired
Keep a few of each berry for garnish
Steps
- Place all the berries in a pan with 3tbs water, apart from the strawberries, add the sugar and heat for 3-4 minutes, now add the strawberries for a further 2 minutes.
- Strain off the juice into a bowl and if needed add a little more sugar.
- Take a pudding basin and lay inside 2 layers of cling wrap, allowing it to overhang.
- Take off the crust from the bread, then slice a piece to fit into the base of the pudding basin.
- Next slice the rest to fit the sides of the basin.
- Now place all the bread into the juice and soak, when ready line the basin with the bread.
- Add the fruit to the middle and finally put on the base.
- Wrap over the cling wrap and weigh it down using a plate and some canned food.
- Place in the fridge for a minimum of 2 hours, the longer the better.
- When dishing up unwrap the cling wrap and turn out onto a platter.
- If desired dish up with cream.
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About Chef
This definitely looks like something I’d bring to a family function. I have a reunion coming up, this would be PERFECT! And it’s so different I know no one will have the same!
- Mary vienneau
28.08.2016 - 5:45 amYum! Bread pudding with a berry twist. How delicious!
- Megan Triebe
26.08.2016 - 7:30 pm