Summer berry brioche pudding
Want to wow your dinner guests with a delicious and light summer dessert? This one from chef Shane Smith is a winner...
Eight slices of day old brioche
650g mixed Irish Summer berries
One large orange juice and zest
1/2 vanilla pod
60g caster sugar
Line a 2lb pudding mould with clingfilm.
In a pan, heat 200g of berries with the orange juice, zest, water, vanilla and sugar.
Cook until the berries are soft and set aside.
Remove the crusts from the bread and place one slice on the bottom and line the sides with six slices remembering to overlap them.
Mix the remaining berries with the compote and spoon this into the centre of the pudding, pressing down and making sure to add all the liquid.
Place another slice of bread on top and cover with the overhanging clingfilm and gently press down.
Place in the fridge over night.
Serve with fresh berries and whipped cream.
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.
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