recipe and photo from here
Bonjour mes belles,
It is that time of the year when we have an over supply of fruit so I am always on the lookout for recipes that call for a lot of fruit as I hate throwing it away....
Summer Berry Brioche Pud
- 4 thick slices brioche loaf
- 300g (11oz) redcurrants de-stemmed
- 125g (4½ oz) golden caster sugar
- 400g (14oz) raspberries
- 300g (11oz) strawberries hulled and quartered
- icing sugar for dusting optional
- clotted cream to serve
♥ Place the redcurrants in a small pan with the sugar and heat together for 4-5 minutes over a medium heat until the fruit is soft and sitting in a pool of syrup but still retains its shape. Place half the redcurrants in a sieve and press the juice into a large bowl. Stir in the remaining redcurrant mixture, followed by two thirds of the raspberries and the same of strawberries (reserving a third of each for the top).
♥ Spoon the redcurrant and berry mixture, including the juices, over the brioche and then scatter over the reserved raspberries and strawberries. Cover and chill for a couple of hours or overnight.
♥ Dust with icing sugar just before serving, if wished, and serve with cream.
...bon appetit à tous, Leeann x