Pudding British Summer

Ingredients for 6 servings:

• 1 ½ kg mixed berries, frozen
• 200 g sugar
• 6 tbsp blackcurrant
• 2 tbsp water
• 400 g brioche (in one piece)
• 300 g blueberries

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

With cassis liqueur

Kitchen utensils required for preparation: Pudding dish (20 cm Ø). 1. The day before, place frozen berries in a saucepan with sugar, 5 tbsp blackcurrant, and 2 tbsp water and simmer over medium heat for about 3 minutes. Drain the berries in a sieve, reserving the juice (makes about 400 ml). 2. Cut the brioche into 2-3 mm thick slices, then halve the slices. Moisten the pudding dish with a little water and line with cling film. Place ⅔ of the brioche slices in the dish, slightly overlapping so there are no gaps, and press down lightly. 3. Place half of the berries in the dish and pour over 150 ml of the juice. Distribute half of the remaining brioche slices over the fruit. Pour the remaining berries on top, pour over 150 ml of the juice, and cover completely with the remaining brioche slices. Place a suitable plate on top and weigh it down (e.g. with a pot). Chill the pudding and the remaining berry juice (approx. 100 ml) overnight. 4. The next day, sort and wash the blueberries, and mix with the remaining cassis (1 tbsp). Carefully turn the pudding out onto a serving platter or plate. Remove the cling film and generously brush the chilled berry juice onto the outer brioche slices. Distribute the blueberries over the pudding and serve. Serve with whipped cream. Per serving: 7 g protein, 8 g fat, 81 g carbohydrates = 461 kcal (1935 kJ).