Blueberry brioche summer pudding
https://www.coop.co.uk/recipes/blueberry-brioche-summer-pudding
Colourful summer pudding made with enriched bread
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Feeds
8
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Ready in
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 41g
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Ingredients
- 750g Co-op blueberries
- 100g Fairtrade caster sugar
- 2 oranges, zest of 1, juice of both
- Co-op vegetable oil, for greasing
- 4 Co-op Irresistible brioche buns
- Small handful mint leaves, torn
- 8 tbsp Co-op crème fraîche
Method
- Heat the blueberries in a medium saucepan with the sugar, orange zest and juice, until just releasing their juices (2-3 mins), then sieve the liquid into a bowl and leave to cool
- Meanwhile, grease a pudding basin (about 800ml) and line with multiple layers of cling film, making sure there’s plenty of overhang
- Trim the tops and bottoms from each brioche bun, then slice in half widthways
- Dip a slice into the drained blueberry juice, then press into the lined mould
- Repeat, overlapping slightly and trimming where needed to cover the sides of the bowl completely (make sure you reserve two slices for the top)
- Fill the lined bowl with the stewed blueberries, then cover with the remaining brioche, pouring over any leftover juice as well
- Fold over the excess cling film and chill, weighted down with plates or jars, for at least 4 hours, or overnight
- Turn the pudding onto a plate, decorate with the mint and serve with the crème fraîche on the side
