Desserts
French Summer Pudding
Serves 8
This fresh tasting and beautiful summer pudding is delicious and relatively guilt free provided you don't eat too much of it! During Christmas, you can use pandoro when it is in the shops: It has fewer kilojoules than brioche and works just as well.
Make this pudding in a large glass bowl, individual glass bowls, or for an impressive voila, on individual serving plates, set inside metal rings that are removed just before serving.
| 1 cup | dried cranberries |
| 1½ cups | cranberry and grape juice |
| 30 ml | balsamic vinegar |
| 8 slices | brioche, cut approx 1 cm thick |
| 2 | large mangos, peeled and sliced |
| 375 grams | strawberries, sliced |
| 500g | thick natural yoghurt |
| ½ cup | coconut shavings |
| 60 ml | maple syrup |
- Soak the cranberries in the juice overnight so the berries plump up and soften.
- Arrange a single layer of brioche across the bottom of the serving dish. Spoon some cranberries and a little juice over the brioche and then add a layer of strawberries and mango.
- Add another layer of brioche and repeat the process until you finish the brioche and fruit.
- Stir 2 tablespoons of maple syrup through the yoghurt until well combined and spread it over the top of the pudding.
- In a small frying pan over a medium heat add the coconut in the remaining maple syrup and stir continuously until the maple syrup has completely absorbed and the coconut is golden in colour. Sprinkle the coconut over the top of the pudding and set the pudding aside for at least three hours before serving.
Note: If you use a metal ring as a mould, lightly oil the inside wall of the ring and press the layers down firmly. This will help to prevent the pudding collapsing when you remove the ring.
