Poached fruit on the inside, syrup-drenched brioche on the out, serve up Michel Roux's summer pudding and you might might just be crowned host of the year.
Ingredients
Method
- Wash the soft fruits carefully, keeping the different fruits separate. Hull and de-stem the fruit as necessary and halve any large strawberries.
- In a medium saucepan, dissolve the sugar in 500ml of water over a medium heat and slowly bring to the boil, then lower the heat.
- Every 20 seconds, immerse a different fruit into the sugar syrup in the following order: strawberries, blackberries, blackcurrants or redcurrants, blueberries and raspberries. Remove the pan from the heat 20 seconds after you add the last of the fruit. Cover the pan and set aside to allow the fruit to cool in the poaching liquid.
- Once cold, carefully drain the poached fruit over a bowl to save the syrup.
- Lightly brush the inside of a 900ml pudding basin with the melted butter (or line the bowl with cling film if you prefer). Using a knife, trim the crusts from the bread slices. Cut an eight centimetre round from one slice; cut the remaining slices into strips, about 3cm wide.
- Dip the bread round into the cooled syrup, then place in the bottom of the basin. One at a time, lightly dip the bread slices in the syrup, then arrange them, slightly overlapping, around the side of the basin to line it completely.
- Fill with the cooled, poached fruit then top with a layer of bread strips, dunking them first in the syrup. Cover the pudding with cling film and put a plate that just fits inside the rim of the basin on top.
- Place a weight on top to help compress the pudding and refrigerate for 6-12 hours.
- Meanwhile, purée 250 grams of raspberries in a blender along with 2-4 tbsp of poaching liquor then pass through a fine sieve.
- When ready to serve, turn the pudding out onto a plate and serve with the raspberry sauce and cream.
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