Curtis Stone's raspberry brioche summer puddings

Packed with fresh raspberries, Curtis Stone’s brioche summer puddings are a delicious summertime treat.

4

10m

Note: + 30 mins macerating & 1 hour chilling time

0m

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

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 1 1/4-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. 

Hold the bread

To reduce the calories, spoon the macerated berries into bowls and top with the vanilla yoghurt.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.