English Summer Pudding
I have spent the past few weeks feasting on berries while in England and France which are incredibly cheap in comparison to the NZ berries as well as being twice the size, the climate is obviously a lot more conducive to their growth, perhaps it is the lower humidity? We had a family BBQ so I made a quick summer berry pudding for dessert. I used brioche instead of bread, clotted cream since we had just been to Cornwall and the berries of course being the star of the dessert. I have layered this one like a trifle since I didn’t have the time for it to set and chill for several hours and without that time a traditional dome shape would likely collapse when turned out.
The photo is taken in my parents back garden which has a small grass area and lots of potted flowers and hanging baskets, very pretty and very English.
The English berries are very sweet so I haven’t added any sugar, you might want to add a few teaspoons if your berries aren’t so sweet. This recipe makes a very large dessert, enough for 8-10 people.
1 brioche loaf
1.5 cup apple juice
3 tbsp port or sherry
500ml clotted cream or whipped cream
Large glass bowl
Wash the berries and put two thirds of them in a large bowl with the apple juice and port.
Stir the fruit through the juice a few times.
Slice the brioche into thin slices, enough to layer the bowl 3 times.
Lay a third of the brioche in the bowl then cover with half the berries and spoon a third of the juice over them.
Repeat this process again to create the second layer and then cover the fruit with the final layer of brioche.
Cover the last layer of brioche with cream and top with the berries that have been kept aside.
Chill till ready to serve and then dust with icing sugar.