Berry and cas­sis brioche pud­ding

Red - - Living -

An el­e­gant twist on the tra­di­tional sum­mer pud­ding.

Serves 8-10

Prepa­ra­tion time: 25 min­utes, plus overnight chill­ing

Cook­ing time: about 5 min­utes

1.2kg mixed ber­ries, such as straw­ber­ries, rasp­ber­ries, black­ber­ries, red­cur­rants and black­cur­rants, plus ex­tra to dec­o­rate 150g caster sugar

175ml cas­sis

But­ter, to grease

600g pre-sliced brioche loaf

For the el­der­flower cream

125ml dou­ble cream 50g ic­ing sugar

25ml el­der­flower cor­dial 150g crème fraîche

1 Hull and slice the straw­ber­ries. Put all the fruit (ex­cept straw­ber­ries) into a pan with sugar and 100ml water. Cook over a medium heat, stir­ring from time to time, un­til juices be­gin to leak out of the fruit. Add straw­ber­ries; bub­ble for 3min more.

2 Pour the mix­ture into a sieve set over a large bowl; leave to drip for 10min. Taste the juice in the bowl and add sugar if it’s tart. Add cas­sis to the juice.

3 Grease the sides of a 20cm round tin and line the sides with bak­ing parch­ment.

4 Cut off the brioche loaf crusts and dis­card. One at a time, dip the brioche slices in the cas­sis juice to soak, then ar­range in an even layer, one slice thick, in the tin (tear­ing slices to fit).

5 Spoon over half the fruit in an even layer. Re­peat lay­ers of brioche and fruit once more, and fin­ish with a brioche layer. Cover and chill left­over juice. Cover the tin with foil and chill overnight.

6 Whip the cream, ic­ing sugar and cor­dial in a bowl un­til the mix­ture just holds its shape. Fold in the crème fraîche. Cover and chill.

7 To serve, in­vert the pud­ding, still in its tin, on to a serv­ing plate. Un­clip/lift off the outer tin; re­move the base care­fully. Peel off the parch­ment. Pile on cream and dec­o­rate with the ex­tra ber­ries. Driz­zle with re­served juice, if you like.

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