This summer why not try putting together this tart, summery dessert with some of the finest ingredients from Dorset? This summer pudding is filling, whilst staying light enough to see you through the summer evenings and is the perfect way to use up any left over berries you might have lying around.
Ingredients:
1kg strawberries, use fresh or frozen – up to you
150g golden caster sugar
3 gelatine leaves
400g brioche loaf – why not get some from here?
200g raspberries
150g blueberries
Method:
Start by tipping the strawberries and sugar into a pan with 100ml water on a medium heat and stir continuously, for about 30 minutes or so or until it starts to resemble jam. Pour the mixture into a sieve over a bowl and leave to drain.
Soak your gelatine leaves in cold water until they turn soft. Measure out 500ml of your drained strawberry juice (top up with water if needed) and add this to a pan and simmer lightly. Squeeze any excess water from your gelatine, take the juice from the heat and stir the gelatine into the warmed juice until it has dissolved completely.
Line a loaf tin with cling film
Cut the crust from a brioche loaf and slice it lengthways so it will fit into the tin and then soak a slice in the strawberry jelly and use it to line the bottom of the tin. Cover this with some of the raspberries, blueberries and the cooked strawberries, then a drizzle of the jelly. Repeat until the tin is filled, ending with a layer of brioche. Cover the whole thing with clingfilm and press down firmly.
Put the pudding in the refrigerator for at least four hours.
To serve, remove the pudding from the tin, cut it into slices and serve with Dorset cream. You can buy cream from here!
