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Individual Summer Puddings

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This video shows you how to easily make individual summer puddings. These  are made extra special by using brioche instead of ordinary bread and serving with frosted berries which take just minutes to prepare. A stunning dessert full of summer promise.

See below for full written recipe.

 

 

 
 

A Recipes4us Production

 

Individual Brioche Summer Puddings    Veg  CD  DP  20mins plus chilling


Makes 2    Cold Vegetarian Fruit  Dessert

 

Ingredients
250g/9oz Mixed Fresh Berries, e.g. Blackcurrants, redcurrants, blueberries, raspberries, strawberries, blackberries
4 - 6 tbsp Caster Sugar
120ml/4fl.oz. Freshly Squeezed Orange Juice

A little Water

3 Thin Slices of Brioche (from a large loaf)

For the frosted berries

Fresh Berries

1 Egg White

Caster Sugar

 

 

Instructions

1. Prepare and wash the fruit then place in a medium sized saucepan together with the sugar, orange juice and enough extra cold water to almost cover the fruit.  Bring to the boil over a medium high heat, stirring from time to time then turn the heat off and cook for 1 minute only, stirring. Set aside.

 

2. Cut two discs of brioche which are large enough to fit into the bottom of each ramekin using a small biscuit cutter, then using a slightly larger cutter, cut two more discs of brioche, then cut the remaining bits of brioche into squares  large enough to fit up the sides of the ramekins.

 

3.  Transfer the fruit from the saucepan to a bowl using a slotted spoon and set aside then line each ramekin by dipping the smaller disc of brioche into the fruit juice remaining in the saucepan until coated with juice on both sides, and place in the bottom of the ramekin.

 

4. Do the same with the square/rectangle pieces of brioche, dipping into the fruit juices and use to line the sides if the ramekins, making sure they are butting up closely so there are no spaces between each piece and using any off-cuts to patch any gaps, and press  firmly against the sides of the ramekin.

 

5.  Fill the lined ramekin to the top with the cooked fruit, using a slotted spoon so the mixture isn't too wet, then dip the larger disc of brioche into the fruit juices as before and place on top.

 

6. Place the pudding on a plate and press down lightly, folding over any pieces of brioche which may be  poking over the top edge. Place a piece of clingfilm over the top, press firmly (juices will probably flow out over the sides) then wrap the clingfilm as tightly as possible around the ramekin. Repeat with the second pudding then transfer them to a clean plate, weight down each with a small tin of beans or similar and refrigerate until well chilled - preferably +2 hours.

 

7. Meanwhile, make the frosted berries by whisking an egg white until frothy then using a pastry brush, lightly coat the berries with the egg white. Sprinkle with plenty of caster sugar to coat well then place, uncovered,  in a cool place or the fridge to dry off.

 

8. To serve - Once well chilled, invert the summer puddings onto individual serving plates, shake vigorously to unmould and serve garnished with the frosted berries. Excellent served with whipped cream.

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