Red Fruit Pudding
A French-style pudding with a brioche base and red fruit filling, chilled until set, then unmolded and served inverted.
Ingredients
Raspberries (quickly rinsed and drained)
400 g
Red currants
150 g
Mulberries
150 g
Fine granulated sugar
150 g
Brioche bread slices
8 to 10 slices
Butter (for greasing the mold)
20 g
Instructions
1
Cook the fruit
Quickly rinse the fruit and drain well. Place in a pot with the sugar, bring to a gentle simmer, and continue cooking over low heat for about 5 minutes.
2
Assemble
Butter the inside walls and bottom of a pudding mold or charlotte mold, and line with the brioche slices. Pour in the cooked fruit until the mold is full, reserving some fruit for garnish. Top with another layer of brioche.
3
Press and chill
Place a small plate on top and weigh it down with a heavy object. Refrigerate overnight.
4
Unmold and serve
To serve, invert the pudding onto a plate and spoon over the remaining fruit along with whipped cream.
