Brioche Summer Pudding

Serves 4-6
Total Time
20 Minutes
400g pack of strawberries, halved or quartered if large
170g pack of blackberries
200g of raspberries
100g pack of blueberries
3 tbsp of crème de cassis
1 tbsp of chopped mint
10 slices of essential Waitrose Sliced Brioche Loaf
Step 1

Place all the fruits and cassis in a large saucepan and cook covered for five to six 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.

Step 2

Dip the brioche slices into the juice and use all but two slices to line the base and sides of a 1kg loaf tin. Fill with the fruit and place the remaining two 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 four hours or overnight. Turn the pudding out of the tin and serve sliced with any remaining juice, fresh cream or crème fraîche.

Recipe courtesy of Waitrose

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