Summer brioche pudding
Redcurrants have a very short season but good-quality frozen berries are available all year. Mix in a few boysenberries, blackberries and blueberries but not too many or they will change the colour of the beautiful crimson juices. Save strawberries to garnish, as their texture doesn't work for the filling.
Photo: Marina Oliphant
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- 1/2 cup water
- 125g sugar
- 250g redcurrants (fresh or frozen)
- 400g raspberries (fresh or frozen)
- 1 large brioche (or individual brioches)
- Extra mixed berries to serve
Put water and sugar in a medium saucepan. Cover and simmer until sugar is dissolved. Add fruit - if frozen, allow to thaw. Cover and return to the boil. Drain through a muslin-lined sieve and reserve juice. Allow fruit to cool.
Cut the top off the brioche and set aside. Hollow out the brioche with a sharp knife, leaving about a two-centimetre thickness around the bottom and sides. Place the brioche in a pudding basin or tin that fits well. Spoon some of the juices over the base and sides to allow the brioche to soak them up. Then add the drained fruit, pressing down firmly. Pour over most of the reserved juice (it may take some time for the brioche to soak up the liquid). Cover with the top of the brioche. Place cling wrap over the pudding and weigh it down with a plate that just fits inside the pudding basin rim. Refrigerate overnight.
To serve, remove the plate and cling wrap. Place a large, rimmed serving plate over the pudding and carefully invert. Decorate with extra mixed berries. Serve any extra berry juices with the pudding.