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.
Place the sugar and ginger in a large saucepan with
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 –
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.
© 2000 Shaun Hill. All rights reserved.