> Recipes > Raspberry

Raspberry summer pudding

Raspberry summer pudding

Raspberry summer pudding

PT1H

Why not try?

1
To begin, make the raspberry filling. Place the berries in a pan with the cinnamon stick, caster sugar, citrus peel, vanilla pod, vanilla essence, a splash of water and the lemon juice. Cover with a lid and cook on a low heat for 2–3 minutes, until the berries are becoming slightly soft and the juices are coming out. Remove and discard the pieces of citrus peel
  • 500g of raspberries
  • 1 cinnamon stick
  • 80g of caster sugar
  • 1 vanilla pod, split and scraped
  • 60ml of lemon juice
  • 1 lemon, peel only
  • 1 orange, peel only
  • 25ml of vanilla essence
2
Add the cornflour, cook out until thickened then remove from the heat and allow to cool
  • 25ml of cornflour, mixed with a little water to form a paste
3
To make the vanilla crème fraîche, mix the cream with the sugar, vanilla seeds and vanilla essence and whisk lightly, before adding the crème fraîche and mixing until thick. Reserve in the fridge until needed
  • 75ml of double cream
  • 25g of icing sugar
  • 75g of crème fraîche
  • 1 vanilla pod, split and scraped
  • 1 tbsp of vanilla essence
4
Now make the raspberry coulis. Wash the raspberries first and cut into quarters. Mix with the sugar and lemon juice and leave to marinade for 1 hour
  • 300g of raspberries
  • 100g of caster sugar
  • 25g of lemon juice
5
Place in the blender and blitz, but not for too long as you want to remove the seeds when you pass it through a sieve. If you blitz for too long the seeds will get pureéd into the fruit and the color will not be as red, so 30 seconds is ample
6
To make the setting jelly, bring 100ml of the coulis to a simmer in a small pan and add the gelatine. Stir until dissolved then pass through a fine chinois
  • 2 bronze gelatine leaves, soaked in cold water
7
To prepare the brioche, remove the crusts from the loaf and cut into two, vaguely square-shaped halves
  • 1 brioche loaf, crusts removed, cut into thin slices
8
Cut each square into 1/2cm thick slices. Out of the biggest slices, use 5cm cutters to stamp out 8 circles – these will be used for the tops and the bottoms of the puddings
9
Cut the rest of the slices in half to create rectangular strips, roughly 2cm x 8cm in size
10
Press a circle of bread firmly into the base of each mould, then use the rectangular strips to line the edges. If there are any gaps, use smaller pieces of brioche to fill them (make sure the bread is firmly pressed against the mould for this whole process)
11
Spoon half of the setting liquor over the brioche in the moulds to make them moist, then spoon in the raspberries. Add the rest of the setting jelly to the top, stirring it into the raspberries with a small spoon, then finally place the last circles of brioche on top
12
Apply small weights to the top of the puddings, ensuring the edges of brioche are sealed, and place in the fridge to set overnight
13
When ready to serve, drizzle the raspberry coulis over the tops of the puddings so they are nicely covered. Arrange the raspberries around the puddings and finish with a quenelle of the crème fraîche on top
  • 1 handful of raspberries, some left whole, some halved

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Raspberry filling

Vanilla crème fraîche

  • 75ml of double cream
  • 25g of icing sugar
  • 1 vanilla pod, split and scraped
  • 1 tbsp of vanilla essence
  • 75g of crème fraîche

Raspberry coulis

Setting jelly

  • 2 bronze gelatine leaves, soaked in cold water

Brioche

To serve

Comments ()

Raspberry summer pudding

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...