Gingered Nectarine and Blueberry Summer Pudding


Preparation info

  • Difficulty


  • For



Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

Made with brioche rather than plain white bread and spiked with a knob of root ginger, the similarities between this dish and the original summer pudding lie in it being pressed so that the juices from the fruit soak into the bread.


  • 225g (8 oz/1 heaping cup) caster (granulated) sugar
  • a small knob of fresh ginger, peeled
  • 4 ripe nectarines, stoned and cut into 3 cm ( in) wedges
  • 4 ripe plums, stoned and cut into 3 cm ( in) wedges
  • 3 punnets (about 3 cups) blueberries
  • 1 tablespoon lemon juice
  • 8 slices brioche, 2 cm (¾ in) thick

To Serve

  • crème fraîche or ice cream


Place the sugar and ginger in a large saucepan with 175ml (6fl oz/¾ cup) of water. Bring to the boil, stirring until the sugar has dissolved. Stir in the prepared fruit and simmer for 5 minutes.

Remove the pan from the heat and stir in the lemon juice. Transfer the mixture to a shallow dish for quick cooling and, when the fruit is cool, discard the ginger.

Heat the oven to 200°C (400°F/Gas 6). Lay the brioche slices on a baking tray in one layer and toast them until golden brown on both sides, turning them over halfway through if necessary. Afterwards, transfer to a wire rack to cool.

Arrange one-third of the brioche slices along the bottom of a deep serving dish – 20 cm (8 in) square is ideal – and then pour on half the cooled fruit mixture. Cover with more brioche, then the rest of the fruit, and finally the remaining brioche.

Cover the pudding with plastic wrap, weigh down the surface evenly and chill overnight. Before serving, remove the weights and plastic wrap, cut the pudding into portions and serve with a little crème fraîche or ice cream.