A seasonal dessert made with sliced bread and summer fruit, this English classic dates back to Victorian times. Summer pudding highlights the fresh flavors of plump, juicy berries, while crisp, delicate phyllo, crunchy pistachios and heavenly whipped cream complete this British favorite.

Ingredients

Summer Pudding

¼ loaf brioche, crust removed
⅓ C (75 ml) water
½ tsp (1.5 g) pectin
2½ Tbsp (30 g) sugar
½ C (60 g) strawberries, diced
½ C (60 g) raspberries
½ C (60 g) blueberries
½ C (60 g) blackberries
½ C (80 g) figs, diced
1 sheet gelatin

Phyllo Crisp

¼ sheet phyllo dough
1 Tbsp (15 g) unsalted butter, melted

Berry Compote

1 Tbsp (20 g) strawberry jam
2 strawberries, diced
2 Tbsp (25 g) blueberries

Plating

½ C (50 g) whipped cream
1 fig, cut in 5 wedges
2 Tbsp (30 ml) raspberry sauce
2 Tbsp (15 g) dried cranberries
1 Tbsp (10 g) pistachios, coarsely chopped
2 Tbsp (15 g) confectioners’ sugar
5 sprigs fresh mint

Directions

Summer Pudding

Slice brioche and cut with a 3-inch (7.6-cm) circle cutter; place inside 3-inch (7.6-cm) ramekins. Combine water, pectin and sugar, add strawberries, raspberries, blueberries, blackberries and figs; heat gently just until juice releases from berries. Remove from heat, strain over bowl. Dissolve gelatin in liquid, combine berry and gelatin mixture, spoon into ramekins and chill 1 hour. Reserve leftover berry mixture for compote.

Phyllo Crisp

Preheat oven to 350°F (170°C). Brush phyllo with butter, bake 12–15 minutes. Break into pieces.

Berry Compote

Combine reserved berry mixture, strawberry jam, strawberries and blueberries.

Plating

Remove pudding from ramekins, place on plates. Add whipped cream rosettes, fig wedges, raspberry sauce, cranberries, pistachios and compote. Dust with confectioners’ sugar; garnish with mint.

Prep time: 15 minutes.
Cook time: 18 minutes.
Makes 5 servings.