Summer berry pudding

Summer berry pudding

Serves 6


8 slices of day old brioche

125g raspberries

125g blackberries

1 large oraange juice and zest

100ml water

1/2 vanilla pod

60g caster sugar

400g mixed berries


Line a 2lb pudding mould with clingfim.

In a pan, heat the raspberries, blackberries, orange juice, zest, water, vanila and sugar.

Cook until the berries are soft and set aside.

Remove the crusts from the bread andplace one slice on the bottom and line the sides with 6 slices remembering to overlap them.

Mix the 400g of fresh berries with the compote and spoon this into the centre of the pudding, pressing down and making sure to add all the liquid.

Place another slice of bread on top and cover with the overhanging clingfim and gently press down.

Pace in the fridge over night.

Serve with fresh berries and whipped cream

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