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    Berries and Bread

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    Berries and Bread

    Juicy crimson berries and chunks of sweet brioche make a refreshing variation on the traditional summer pudding.

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 500g Shearaway Frozen Black Forest Fruits
    • 250g box Shearaway Frozen Raspberries
    • 4tbsp redcurrant jelly
    • 330ml bottle Waitrose Apple, Cranberry and Raspberry Juice Drink
    • 2-3 tbsp caster sugar
    • ½ x 400g Butter Brioche Loaf


    1. Empty a 500g bag Shearway Frozen Black Forest Fruits and a 250g box Shearway Frozen Raspberries into a small roasting tin. Add 4 tbsp redcurrant jelly and 1 x 330ml bottle Waitrose Apple, Cranberry & Blueberry Juice Drink.
    2. Place the tin in the oven while it is preheating for the haggis. Leave for about 15 minutes so the fruit defrosts and the jelly melts. Stir the fruits together and taste for sweetness. Add 2-3 tbsp caster sugar according to taste. Cut ½ x 400g Butter Brioche Loaf into thick slices (the remainder can be frozen), then cut the slices into large, bite-sized pieces.
    3. Using a slotted spoon, layer the fruit and the brioche into individual glass dishes and then spoon the juice from the fruit over the brioche. Put a small plate on top, press down lightly and place a weight on top. Refrigerate until ready to serve.

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