Strawberry jelly summer pudding
- Tommy Banks
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Serves 10
Easy
Prep: 30 mins
Cook: 30 mins
plus 4 hrs setting
A star rating of 4.3 out of 5.4 ratingsRate
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Use frozen strawberries to create a jammy, juicy summer pudding and brioche in place of bread to make this dessert even more indulgent
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Ingredients
Nutrition
Units:
MetricUS
-
1kg frozen strawberries
-
150g golden caster sugar
-
3 gelatine
leaves
-
400g brioche
loaf
-
200g raspberries
-
150g blueberries
-
crème fraîche
to serve
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Nutrition: Per serving
-
kcal245
-
fat5g
low
-
saturates2g
-
carbs44g
-
sugars29g
-
fibre3g
-
protein5g
-
salt0.3g
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Method
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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.
Recipe from Good Food magazine, July 2019
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A star rating of 4.3 out of 5.4 ratings
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