CLASSIC SUMMER PUDDING
Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with BBC Good Food’s set basin brioche pud
You will need
300g raspberry 225g blackberry 100g redcurrent 400g strawberry, hulled and quartered 40g golden caster sugar 400g brioche loaf
Method
1. Wash the fruit and place it all (except the strawberries) in a large pan with the sugar and 3 tbsp water. Gently heat for 3 mins until the juice starts to run. Add the strawberries and cook for 2 mins. Drain through a sieve over a large bowl, adding sugar to taste.
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 its length. Cut one slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both halves.
3. Trim the slices to the length of the bowl’s sides, dip them into the fruit juice and use them to line the basin. Starting from the bottom, 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, saving some for the base.
4. Tip the fruit into the basin. Cover with a layer of brioche (this will later form the bottom of the pudding) and pour over any remaining juice. Pull the overhanging cling film over the top. Place a small plate snugly onto the basin and weigh down with 2 x 400g cans of beans or tomatoes. Leave in the fridge for at least a couple of hours.
5. 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.