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Brioche summer pudding
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400g pack strawberries, halved or quartered if large
170g pack blackberries
100g pack essential blueberries
3 tbsp crème de cassis
1 tbsp chopped mint
10 slices essential Waitrose Sliced Brioche Loaf
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.
Typical values per serving:
5.6g fibre 9.8g protein
This recipe was first published in June 2014.