FoodCoop Recipes
Blueberry Brioche Summer Pudding
Colourful summer pudding made with enriched bread
Cook
30 minutes
Serves
8
Ingredients
750g Co-op blueberries
100g Fairtrade caster sugar
2 oranges, zest of 1, juice of both
Co-op vegetable oil, for greasing
4 Co-op Irresistible brioche buns
Small handful mint leaves, torn
8 tbsp Co-op crème fraîche
Method
Heat the blueberries in a medium saucepan with the sugar, orange zest and juice, until just releasing their juices (2-3 mins), then sieve the liquid into a bowl and leave to cool
Meanwhile, grease a pudding basin (about 800ml) and line with multiple layers of cling film, making sure there’s plenty of overhang
Trim the tops and bottoms from each brioche bun, then slice in half widthways
Dip a slice into the drained blueberry juice, then press into the lined mould
Repeat, overlapping slightly and trimming where needed to cover the sides of the bowl completely (make sure you reserve two slices for the top)
Fill the lined bowl with the stewed blueberries, then cover with the remaining brioche, pouring over any leftover juice as well
Fold over the excess cling film and chill, weighted down with plates or jars, for at least 4 hours, or overnight
Turn the pudding onto a plate, decorate with the mint and serve with the crème fraîche on the side
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1078kJ / 256kcal (13%) | 7.7g | 4.7g | 27.8g | 0.23g |
Medium · 11% | Medium · 23% | High · 31% | Low · 1% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 41g.
