Berry Bread & Butter Summer Pudding
Print recipe
| Serves | 6 to 8 |
| Prep time | 3 hours |
| Cook time | 18 minutes |
| Total time | 3 hours, 18 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Birthday Party, Casual Party, Easter |
| Region | British |
| By author | Karen S Burns-Booth |
A steamed style pudding made in the microwave for summer; a twist on a classic bread and butter pudding and a summer pudding.....light and fluffy and bursting with summer berries. I made this with brioche buns, but any egg enriched bread would be great......or even croissants.
Ingredients
- 6 to 8 brioche buns (cut in half)
- softened butter
- strawberry or raspberry jam (or berry jam of your choice)
- 150g mixed summer berries (I used blueberries, raspberries, strawberries and blackcurrants)
- 300ml whole milk
- 4 eggs, free-range or organic (beaten)
- 4 to 6 tablespoons sugar
- 1 teaspoon vanilla extract
- caster sugar for sprinkling between layers
Note
A steamed style pudding made in the microwave for summer; a twist on a classic bread and butter pudding and a summer pudding.....light and fluffy and bursting with summer berries. I made this with brioche buns, but any egg enriched bread would be great......or even croissants.
Directions
| Step 1 | Grease a 3 pint (1.7 litre) pudding basin generously with butter. |
| Step 2 | Butter the brioche buns on both halves and the spoon some jam on to them, to make a jam sandwich. Cut three of them into three long strips per bun and place the sandwich strips around the outside of the pudding basin, to form a "brioche" crust. You should use three of the brioche sandwiches this way leaving three more for the rest of the pudding. |
| Step 3 | Place one whole sandwich at the bottom of the pudding basin and then start to layer the inside of the pudding with mixed berries and then the brioche sandwiches (cut in half), ending in a brioche sandwich. You should end about three quarters of the way up the pudding basin to allow for the pudding to expand. |
| Step 4 | Whisk the milk, eggs, sugar and vanilla extract together and pour the custard mixture over the bread and butter pudding and berries; allow to soak for up to 3 to 4 hours. |
| Step 5 | When you are ready to cook the pudding, place the lid on top of the pudding basin, and put in the microwave; cook on 50% for 10 minutes then take the pudding basin out and take the lid off before putting back into the microwave and cook for a further 6 to 8 minutes, or until the pudding is puffed up and light and fluffy. |
| Step 6 | Allow to cool slightly and then gently invert the pudding onto a serving plate. Cut into wedges and serve with cream, ice cream or custard. |
