Method

• Wash fruit and place all (except the strawberries) in a large pan with the sugar and 3 tablespoons of water
• Gently heat for 3 minutes until the juice from the fruit starts to seep out
• Add the strawberries and cook for a further 2 mins more
• Drain the juice from the fruit through a sieve set over a large bowl
• Taste the juice and add more sugar if necessary
• Line a 1
• 2 litre capacity pudding basin with a double layer of cling film, leaving an overlap around the top
• Remove the crusts from the brioche and slice the loaf into 1 cm thick slices along the length of the loaf
• Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares trimmed to fit
• Trim the slices to the correct length to line the sides of the bowl
• To assemble the pudding, dip the slices of brioche into the fruit juice, then use then to line the basin
• Start with the bottom pieces then lay soaked rectangles of brioche along the sides of the bowl
• If you have gaps left at the end, patch these up with any remaining brioche but make sure you save some for the base
• Tip the fruit into the lined basin
• Finish the pudding with a layer of brioche to make the base, then pour over any remaining liquid
• Wrap the overhanging cling film over the top
• Place a small plate, which fits snugly on the top of the basin, cover with cling film and weigh down
• Leave the pudding weighed down in the fridge for at least a couple of hours or over night
• To serve, unwrap the cling film, place a serving plate larger then the bowl over the pudding
• Flip it over, remove the basin and carefully peel away the cling film
• Serve in slices with lashings of clotted or whipped cream
• NB: You can also make these as individual puddings using Texas muffin tins or small cake tins
• Cut the brioche into rounds, soak in juice and layer up alternatively with the berries
• Remember to line what ever you use with that double layer of cling film