Brioche summer pudding with an iced custard filling
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 1
Ingredients
Ingredients for each individual pudding using a small ramekin.
Summer pudding
60gstrawberrieshalved or quartered if large
60graspberries
60gblackcurrant jam
1tbspcrème de cassis or Ribena
3slicesbrioche loaf
Custard
100mlwhole milk
5gcastor sugar
7gcustard powder
40gdouble cream
1/2tspvanilla essence
Instructions
Place all the fruits, jam and cassis in a saucepan and cook gently over a medium heat for about 4 minutes, until softened but still holding their shape or in a bowl for 2 minutes on medium in a microwave.
Drain over a bowl, reserving the juice and allow to cool slightly.
Cut 2 large rounds from the brioche slices and 3 strips to line the bowl.Dip 1 brioche round into the juice, soak well and use line the base of a small basin. Dip the strips into the juice and line the sides of the bowl. Fill with the fruit and place the remaining soaked round on top.
Cover with clingfilm and place a saucer with a weight, such as a food can, on top and put in the fridge for 4 hours or overnight.
40 minutes before serving, score a small circle of brioche from the top of the summer pudding, put to one side, and remove a large teaspoonful of the fruit. Pop a cube of iced custard into the hole and replace the brioche.
Invert the pudding onto a plate and spoon the summer fruit on the the top.
Place extra cubes of iced custard around the edge. Leave for 40 minutes at room temperature.
To make iced custard
In a bowl mix together the custard powder and sugar adding the milk slowly to make a smooth mix. Heat gently in a pan or in a microwave to make a smooth custard.
Remove from the heat and whisk well. Stir in the cream and vanilla if used and whisk again.
Pour into an ice cube tray. Cover with cling film and put in the fridge.
When completely chilled, place in the freezer for a couple of hours.
Notes
To make a large pudding for 4-6 people in a pudding basin, multiply the ingredients by 5.