Summer is truly here, and what could be better than eating this delightful dessert while sitting in the garden.
- 1 x 16cm x 10cm deep pudding basin, roughly, slightly bigger will be fine
- 250 g fresh red, black or white currants or a mixture (frozen is fine)
- 150 g strawberries, halved
- 500 g raspberries
- 150 g caster sugar
- 1 large lemon, zest and juice of
- 2 small leaves gelatine, soaked in cold water
- 12 slices of brioche or thin white bread crusts removed
- 300 mls double cream
- 2 tsp vanilla extract
- sugar to taste
- fruit to decorate
- Remove all the stalks from the currants, wash and hull the strawberries.
- Place these along with the raspberries into a clean saucepan add the sugar and lemon juice.
- Bring to the simmer very gently, stirring occasionally. Try not to break up the fruit too much.
- Once JUST simmering, remove from the stove immediately and cool slightly. Then stir in the soaked gelatine until dissolved.
- Cut some of the brioches to fit into the bottom of the bowl.
- Line the bowl with slices of brioche. Dip the outside edge in a little of the fruit to ensure you have no white gaps when you turn the pudding out. Fill with the warm fruit, then top with the last couple of pieces of brioche.
- Top with a layer of cling film and a saucer to fit inside the bowl and a heavyweight.
- Refrigerate for at least 4 hours overnight is best.
- Carefully remove from the bowl and serve with a few strings of redcurrants rolled in caster sugar and place on top.
- Lightly whip the cream and vanilla, then add a little sugar to taste, depending on the sharpness of the fruit you use for the pudding.
- Serve any leftover fruit with the pudding
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