Brioche summer pudding

  • Preparation time: 15 minutes plus chilling
  • Cooking time: 5 minutes
  • Total time: 20 minutes plus chilling 20 minutes

Serves: 4-6

Ingredients

400g pack strawberries, halved or quartered if large
170g pack blackberries
200g raspberries
100g pack essential blueberries
3 tbsp crème de cassis
1 tbsp chopped mint
10 slices essential Waitrose Sliced Brioche Loaf

Method

1. Place all the fruits and cassis in a large saucepan and cook covered for 5-6 minutes, until softened but still holding their shape. Drain over a large bowl, reserving the juice and allow to cool slightly. Stir the mint into the fruit.

2. Dip the brioche slices into the juice and use all but 2 slices to line the base and sides of a 1kg loaf tin. Fill with the fruit and place the remaining 2 slices on top, folding over any edges. Cover with clingfilm and place a saucer with a weight, such as a food can, on top and put in the fridge for 4 hours or overnight. Turn the pudding out of the tin and serve sliced with any remaining juice, fresh cream or crème fraîche.