Classic summer pudding
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 5 mins
plus chilling
- Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
- Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl - you may need to use both squares, trimmed to fit.
- Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
- Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
- Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
- To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.
PER SERVING
369 kcalories, protein 7g, carbohydrate 68g, fat 7 g, saturated fat 5g, fibre 6g, sugar 43g, salt 0.9 g
Recipe from Good Food magazine, June 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2198657/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 300g raspberries , plus a few extra to serve
- 225g blackberries , plus a few extra to serve
- 100g redcurrants , plus a few extra to serve
- 400g strawberries , hulled and quartered
- 140g golden caster sugar , plus a bit extra (optional)
- 400g brioche loaf
- clotted cream , to serve (optional)
Buy ingredients
Search Good Food
Lemon tart with summer berries
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
31
ratings
Make super-creamy vanilla ice cream and eat it as it is, or add different flavours to suit all tastes
4
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 25 mins
Cook 5 mins
plus chillingIngredients
- 300g raspberries , plus a few extra to serve
- 225g blackberries , plus a few extra to serve
- 100g redcurrants , plus a few extra to serve
- 400g strawberries , hulled and quartered
- 140g golden caster sugar , plus a bit extra (optional)
- 400g brioche loaf
- clotted cream , to serve (optional)
PER SERVING
369 kcalories, protein 7g, carbohydrate 68g, fat 7 g, saturated fat 5g, fibre 6g, sugar 43g, salt 0.9 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 June 2012
Foodie commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 September 2012
Frantic Flapjack rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.