Summer pudding

Summer pudding

summerpudding2Summer pudding: You rarely see a summer pudding these days, possibly because they need some time and a little patients to put together.

However, serving a summer pudding is an absolute delight because it is extremely colourful and very, very tasty! It’s one of those desserts that you could pull out of your culinary hat as a really special surprise.

You will need:

4 x 7.5 cm individual pudding molds

Ingredients for 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


  • 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 gelatin to remove excess water, add to the juice and stir until dissolved, about 5 minutes. Set aside.
  • Slice the brioche length-ways 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

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.


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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