In this Burford’s Summer Pudding from Burford Garden Company, the traditional British recipe has been given a contemporary twist by using brioche rather than good old-fashioned white bread, which surprisingly lightens the pudding.
Yield: 5 Servings
Image: Burford Garden Company
Ingredients
- 500g mixed summer fruit (blackcurrants, strawberries, raspberries, whitecurrants, redcurrants), plus additional to serve
- 150g caster sugar
- 2 or 3 tbsp water
- Large brioche loaf (we use Hobbs House 475g)
- Clotted cream to serve
Method
- Wash the fruit and place in a saucepan with the sugar and water. Heat very gently for 2 to 3 minutes or until juices appear, but the fruit retains its form. Leave to cool.
- Place the mixture in a sieve over a bowl and collect the juices. Cut 15 even slices of brioche and use a mousse or flan ring to create rounds. Lightly dip each slice into the fruit juices until evenly absorbed. Set aside on a tray.
- Line each mousse ring with one slice of brioche, spoon in a layer of fruit mix and repeat. Finish with another slice to create three layers of brioche sandwiching two layers of fruit.
- Lightly press each pudding and chill in the fridge until set.
- Remove the rings and serve decorated with fresh berries and clotted cream.
