CLASSIC SUMMER PUDDING RECIPE
Celebrate
gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with
this set basin brioche pud.
Prep
Time : 25 mins
Cook
Time : 5 mins Plus chilling
Serves 6
INGREDIENTS
·
300g
raspberry plus a few extra to serve
·
225g
blackberry plus a few extra to serve
·
100g
redcurrant plus a few extra to serve
·
400g
strawberry hulled and quartered
·
140g
golden caster sugar, plus a bit extra (optional)
·
400g
brioche loaf
·
clotted
cream, to serve (optional)
INSTRUCTIONS
1.
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.
2.
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.
3. 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.
4.
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.
5.
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.
6.
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.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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