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Peach melba summer pudding


Serves: 6-8
timePrep time: 30 mins
timeTotal time:
Peach melba summer pudding
Recipe photograph by Maja Smend.

Peach melba summer pudding


Serves: 6-8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
444Kcal
Fat
6gr
Saturates
4gr
Carbs
70gr
Sugars
44gr
Fibre
6gr
Protein
7gr
Salt
0.5gr

Richard Bertinet

Richard Bertinet

Brittany-born chef and baker Richard Bertinet owns and runs the Bertinet Kitchen cookery school in Bath and has several award-winning books to his name.
See more of Richard Bertinet’s recipes
Richard Bertinet

Richard Bertinet

Brittany-born chef and baker Richard Bertinet owns and runs the Bertinet Kitchen cookery school in Bath and has several award-winning books to his name.
See more of Richard Bertinet’s recipes

Ingredients

  • 6 just-ripe peaches
  • 2 x 225g packs raspberries
  • 1 x 150g pack redcurrants
  • 1 tbsp finely shredded mint, plus a few sprigs to decorate
  • 1 x 500g sliced brioche loaf (we used Pasquier)
  • Chantilly cream (see Kitchen Secret) or crème fraîche, to serve
For the syrup
  • 100ml undiluted elderflower cordial
  • 1 x 37.5cl bottle Prosecco
  • 100g caster sugar
  • 100ml gin

Step by step

Get ahead
Make up to 3 days ahead; chill.
  1. Put the elderflower cordial, Prosecco, sugar and gin into a wide-bottomed medium-sized saucepan. Gently heat, stirring occasionally to dissolve the sugar, then bring the mixture to a simmer and bubble for 10 minutes.
  2. Meanwhile, quarter the peaches and remove and discard their stones. Set aside a few raspberries and some redcurrants to decorate the finished pudding. Place the peach quarters and half of the raspberries into the syrup and bring to a simmer. Gently poach the fruit over a very low heat for 5 minutes until the peaches are tender but not mushy – the raspberries will have broken down.
  3. Remove the pan from the heat and drain the fruit in a sieve set over a bowl. Using a spoon, transfer the peach slices to a plate, remove their skins and leave them to go cold. Press the cooled raspberries with the back of a spoon, squeezing out as much juice as you can. Discard the sieve contents.
    Tip
    For Chantilly cream, whisk 300ml chilled whipping cream with 2 tsp icing sugar and a few drops of vanilla extract.
  4. Return the fruity syrup to the pan, bring to the boil and bubble for 5 minutes until reduced by a quarter (you should have about 450ml syrup left); set aside to cool completely. Slice each peach quarter in half and mix in a large bowl with the shredded mint, the other half of the raspberries and the redcurrants.
  5. Line a 1.7 litre pudding basin (available from janeasher.com) with clingfilm that overhangs the rim. Discard the end slices of the brioche. Keep back 3 slices (for the lid) and use the rest to line the base and sides of the basin, overlapping the edges of the brioche slightly and making sure the basin is completely covered with no gaps. Trim the brioche to shape, if necessary, so it fits snugly together. Measure out 250ml of the fruity syrup (reserve the rest for serving) and use it to generously brush all over the brioche.
  6. Tightly pack the fruit into the pudding basin, then pour the remaining syrup (from the 250ml) over the fruit. Cut the reserved brioche slices into a shape that will fit in the basin, on top of the fruit, and press down firmly. Pull up the overhanging clingfilm to cover the top of that, then place a plate (or saucer) on top, so it fits snugly, and place something heavy (like a tin of beans) on the plate to hold it down and slightly compress the pudding. Put the pudding into the fridge to set overnight.
  7. To turn out the pudding, remove the tin and plate, fold back the clingfilm. Put a serving plate on top of the basin and turn both over. Remove the clingfilm-lined basin. Spoon some of the reserved fruity syrup over the pudding; pour any remaining into a jug for the table. Decorate with the reserved redcurrants, raspberries and mint sprigs; serve with Chantilly cream or crème fraîche.

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