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Le Cordon Bleu News, 07/01/2013
Summer pudding
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About this recipe

Summer pudding is a vibrantly colored dessert, packed with juicy berries. It is a quintessentially British dish derived from the classic charlotte dessert.

Recipe - Summer pudding

Serves: 4

Preparation time: 1 day before
Cook time: 15 minutes

In this recipe:

  • Red fruits
  • whipping cream
  • orange
  • brioche loaf
  • sugar




4 x 7.5 cm individual pudding molds
Summer pudding
1 gelatin leaf (2 g)
200 g strawberries
150 g blackberries
150 g raspberries
150 g blueberries
150 g red currants
100 g black currants
125 g sugar
1 brioche loaf
Orange-flavored Chantilly cream
200 ml whipping cream (35%)
1 vanilla bean (pod), cut lengthwise, seeds scraped out
1 orange, zested
20 g powdered sugar
powdered sugar
mixed summer berries
mint sprigs

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    1. Summer Pudding: Place the gelatin leaf into a bowl of cold water until softened. Cook berries and sugar in a saucepan about 10 minutes until the berries start to soften. Strain juice into a saucepan and reserve berries. Heat the juice. Squeeze the gelatine to remove excess water, add to the juice and stir until dissolved, about 5 minutes. Set aside. Slice the brioche lengthways in 1 cm slices. Roll out thinly with a rolling pin. Cut the brioche into four disks measuring 7 cm (to fit the bottoms of the molds), four disks measuring 5 cm for the tops of the molds, and four rectangles measuring 5 cm x 2.5 cm to fit the sides (each rectangle will be used to line the inside walls of one mold). Dip both sides of the brioche pieces into the juice and line the base and sides of the molds. Mix the berries with the remaining juice and fill the center of the mold. Place the remaining circles of brioche on top and press down. Place a tray or plate on top and allow to cool under weight, overnight.
The next day

  1. Orange-flavored Chantilly cream: Whisk the whipping cream, vanilla and orange zest in a chilled bowl until the cream begins to stiffen. Add the sugar and continue beating until stiff peaks form and the cream clings to the whisk. Fit a piping bag with a star tip and fill with the orange-flavored Chantilly cream. Refrigerate.
  2. To serve: Remove the pudding from the mold by running a knife around the inside and inverting onto the serving plate. Dust red currants with powdered sugar. Pipe rosettes of orange-flavored Chantilly cream on top. Decorate with berries and mint.

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