Strawberry jelly summer pudding
- Preparation and cooking time
- plus 4 hrs setting
- Serves 10
- STEP 1
Tip the strawberries, sugar and 100ml water into a pan set over a medium heat. Cook, stirring, for about 30 mins, or until jammy. Tip the cooked strawberries into a sieve over a bowl and leave to drain.
- STEP 2
Soak the gelatine leaves in cold water until soft, about 5 mins. Put the drained strawberry juice into a pan (you’ll need about 500ml – top it up with a splash of water if needed) and heat until just simmering. Remove from the heat. Squeeze any excess water from the gelatine, then stir into the warmed juice until completely dissolved.
- STEP 3
Line a 900g loaf tin with cling film. Remove the crust from the brioche loaf, then slice the loaf lengthways into long pieces to fit the tin.
- STEP 4
Soak a brioche slice in the strawberry jelly, then use it to line the bottom of the tin. Spoon over some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat with the remaining brioche slices, berries, cooked strawberries and jelly until the tin is filled, finishing with a layer of brioche. Cover with cling film, then press down firmly. Chill the pudding for at least 4 hrs, or ideally overnight.
- STEP 5
To serve, carefully remove from the tin, cut into slices and serve with the crème fraîche on the side.