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
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.
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.
Nutrition Information
Per Serve
Energy: 2100kJ/502 Cals (24%)
Protein: 10g (20%)
Fat: 9g (13%)
Sat fat: 2g (8%)
Carb: 89g (29%)
Sugar: 56g (62%)
Fibre: 12g (40%)
Sodium: 840mg (42%)
