This traditional English pudding is very simple to make, no real cooking required, and is a perfect way to use the best of the summer berries.
Makes 8 – 10 servings
4oz redcurrants, plus a few extra to serve
12oz strawberries, hulled and quartered, plus a few extra to serve
5oz caster sugar
1lb brioche loaf
cream or ice cream to serve (optional)
Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tablespoon of water. Gently heat for 2-3 minutes until the juice begins to run out of the fruit. Add the strawberries and cook for 2 minutes more. Drain the juice from the fruit through a sieve set over a large bowl.
Line a 2.5-pint pudding basin with a double layer of plastic wrap, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into half inch thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares, trimmed to fit.
Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging plastic wrap over the top.
Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
To serve, unwrap the plastic wrap and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the plastic wrap. Slice and serve.