Gingered Nectarine and Blueberry Summer Pudding

Name: Gingered Nectarine and Blueberry Summer Pudding
Yield: For 4–6 Persons
Ingredients: 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 (1¼ in) wedges; 4 ripe plums, stoned and cut into 3 cm (1¼ in) wedges; 8 slices brioche, 2 cm (¾ in) thick; 1 tablespoon lemon juice; crème fraîche or ice cream; 3 punnets (about 3 cups) blueberries

Preparation info

For
4–6
Persons

Difficulty
Easy

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.

Ingredients

225g (8 oz/1 heaping cup) caster (granulated) sugar

Dessert
Vegetarian
Summer

Method

Place the sugar and ginger in a large saucepan with 175ml (6fl oz/¾ cup) of water. Bring to the boil, stirring