Brioche summer pudding

  • Vegetarian


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


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.

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

Serves: 4-6

Nutritional Info

Typical values per serving:

Energy 1,419kj/338kcals
Fat 12.4g
Saturated Fat 7.3g
Carbohydrate 46.7g
Sugars 17.2g
Salt 0.7g

5.6g fibre 9.8g protein

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2 stars

Average user rating Based on 63 ratings

This recipe was first published in Fri Jun 20 12:20:14 BST 2014.