If you're looking for a fruity summer pudding recipe to try out this entertaining season, these single serve raspberry brioche summer puddings are the perfect way to finish any meal.
- Serves4
- Prep time10 minutes, + 30 mins macerating & 1 hour chilling time
Ingredients
- 200g full-fat Greek-style yoghurt
- 1/2 vanilla bean, split
- 1 tbs icing sugar mixture
- 600g raspberries, divided
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) lemon juice
- 8 x 2cm-thick slices brioche, cut into eight 8cm-diameter discs
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the yoghurt in a medium bowl. Scrape the seeds from the vanilla bean, reserving the vanilla bean, and add to the yoghurt. Whisk in the icing sugar until well combined.Step 2
Combine 500g raspberries with the caster sugar, lemon juice and reserved vanilla bean in a large bowl. Set aside, tossing occasionally, for 30 mins or until the raspberries release their juices.Step 3
Divide 1 cup of raspberry mixture among four 11/4-cup (310ml) serving glasses. Top each with 1 brioche disc.
Step 4
Continue layering with raspberry mixture and remaining brioche. Top with the remaining raspberry mixture. Cover with plastic wrap and place in the fridge for 1 hour to chill. Halfway through chilling, gently press puddings to help the brioche absorb the juices.Step 5
Remove plastic wrap. Spoon the yoghurt mixture over the puddings. Top with remaining raspberries to serve.
Recipe tip
Hold the bread - To reduce the calories, spoon the macerated berries into bowls and top with the vanilla yoghurt.
Curtis Stone's raspberry brioche summer puddings
- Serves4
- Prep time10 minutes, + 30 mins macerating & 1 hour chilling time
Ingredients
- 200g full-fat Greek-style yoghurt
- 1/2 vanilla bean, split
- 1 tbs icing sugar mixture
- 600g raspberries, divided
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) lemon juice
- 8 x 2cm-thick slices brioche, cut into eight 8cm-diameter discs
Description
If you're looking for a fruity summer pudding recipe to try out this entertaining season, these single serve raspberry brioche summer puddings are the perfect way to finish any meal.
Method
Step 1
Place the yoghurt in a medium bowl. Scrape the seeds from the vanilla bean, reserving the vanilla bean, and add to the yoghurt. Whisk in the icing sugar until well combined.Step 2
Combine 500g raspberries with the caster sugar, lemon juice and reserved vanilla bean in a large bowl. Set aside, tossing occasionally, for 30 mins or until the raspberries release their juices.Step 3
Divide 1 cup of raspberry mixture among four 11/4-cup (310ml) serving glasses. Top each with 1 brioche disc.
Step 4
Continue layering with raspberry mixture and remaining brioche. Top with the remaining raspberry mixture. Cover with plastic wrap and place in the fridge for 1 hour to chill. Halfway through chilling, gently press puddings to help the brioche absorb the juices.Step 5
Remove plastic wrap. Spoon the yoghurt mixture over the puddings. Top with remaining raspberries to serve.