Minted Cherry Summer Pudding
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
6 cups
Cherry (pitted frozen)1 cup
Dark Brown Sugar2 bunches
Mint (sprigs)1 cup
Water1 pinch
SaltDirections:
1
Brush some of the syrup over the pudding to add a nice sheen
2
Watch how to make this recipe
3
Line a 6-cup glass bowl or a deep serving dish with a large piece of plastic wrap to cover the bottom and sides of the bowl
4
This will make it easy to unmold the pudding
5
Remove the crusts from the brioche and cut it into about 1-inch thick slices
6
Arrange the bread slices in the prepared bowl, cutting as necessary, to cover the bottom and sides
7
You should have some leftover slices
8
In a heavy bottomed saucepan, over medium heat, combine the cherries, sugar, 1 3/4 bunches of fresh mint sprigs, water and pinch of salt and bring to a boil
9
Reduce the heat and simmer until the berries begin to soften and release their juices, about 20 minutes
10
Spoon about half of the cherry mixture into the prepared bowl
11
Put a layer of brioche slices on top of the cherries and press down gently
12
Spoon more of the cherry mixture over the brioche layer
13
Reserve a little of the cherry liquid for the sauce
14
Look at the brioche slices at the bottom of the bowl they should be nicely colored with the liquid but not too saturated or too wet
15
Next, cover with the last layer of brioche slices and add more of the cherry mixture
16
If you run out of brioche slices, you can always use your crust trimmings
17
Tightly wrap the whole pudding and bowl with plastic wrap and put a plate, smaller than the top of the bowl, on top of the pudding to weigh it down
18
Put a heavy weight on top of the plate to compress further, such as heavy canned goods or even an iron skillet
19
Refrigerate for 8 to 12 hours
20
Simmer the reserved cherry liquid in a small saucepan over low heat
21
Reduce the liquid by half, then discard the mint sprigs, cool down and store in the refrigerator until ready to serve
22
When ready to serve, whip the cream in a large bowl until soft peaks form, then add a teaspoon of the reduced cherry syrup
23
Whip to incorporate
24
Unmold the pudding onto a serving plate
25
Cut into wedges and serve with dollops of the flavored whipped cream
26
Drizzle some of the syrup over each serving and a garnish a fresh mint sprig
27
You can even put a fresh cherry on top if you have the urge!