FOR MUM, WITH LOVE

These delicious treats will make mums feel spoilt on Mothering Sunday

Brioche summer pudding SERVES 8

INGREDIENTS

1kg mixed frozen berries.

200g caster sugar.

100ml water.

550-600g sliced brioche.

100g fresh fruit, such as raspberries, strawberries, blackcurrants, redcurrants or blackberries, to decorate.

Whipped cream or crème fraîche, to serve.

METHOD

Line a 1.8-2 litre (3-3½ pint) pudding bowl with clingfilm. Tip the frozen fruit into a large saucepan along with the sugar and water and warm over a low heat, stirring occasionally, until the fruit has defrosted and softened and the sugar dissolved. Drain off the juice through a sieve into a large bowl.

Slice off the crusts from the brioche. Dip the slices on both sides in the fruit juices and use these to line your prepared pudding bowl, ensuring that the surface is covered by the bread with no gaps between the slices.

Tip the fruit into the bread-lined bowl and then cover with a layer of juice-dipped bread – again, don’t leave any gaps.

Pour any remaining juice over the top.

Find a plate that is just a little smaller in diameter than the bowl. Put it into the bowl, then put a heavy weight on the plate. Leave the weighted bowl in the fridge for at least 24 hours and up to 48 hours.

When you are ready to eat, use a palette knife to loosen the bread from the bowl. Place a flattish serving dish with a small rim on top of the bowl, then turn everything over to tip out the pudding.

Serve with some fresh fruit scattered over the top, with a generous lashing of whipped cream or crème fraîche.