Summer Pudding Recipe
Burford's Summer Pudding
Summer pudding may be an obvious choice for a seasonal dessert, but you just can't beat it. On a hot day, the right balance of sharp and sweet, soft and firm (heightened by popping blackcurrants) is a great pick-me-up indulgence.
Our chef has given this traditional British recipe a contemporary twist by using brioche rather than good old-fashioned white bread, which surprisingly lightens the pudding. We have layered the brioche slices and created individual round portions that look absolutely gorgeous and also avoids having to share!
Served with a dollop of thick, clotted cream and decorated with halved strawberries, the result is a perfect circle of bliss for your taste buds.
Makes five individual summer puddings (four for an intimate dinner party, with one spare – chef's perks). You will need five 9cm diameter x 35mm deep mousse or flan rings to build each pudding.
500g mixed summer fruit (blackcurrants, strawberries, raspberries, whitecurrants, redcurrants), plus additional to serve
150g caster sugar
203 tbsp water
Large brioche loaf (we use Hobbs House 475g)
Clotted cream to serve
Wash the fruit and place in a saucepan with the sugar and water. Heat very gently for 2–3 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.