Tropical fruit summer pudding

Method

1. Step 1

   Prepare jelly in a bowl following packet directions. Combine the mango, pineapple, kiwifruit, peach and nectarine in a large bowl. Pour over the warm jelly and set aside for 15 mins to soak. Strain the fruit, reserving the jelly mixture in a bowl.

2. Step 2

   Grease an 8-cup (2L) metal pudding basin and line with plastic wrap, allowing the sides to overhang. Cut a disc, large enough to line the base of the pudding basin, from 1 slice of brioche. Cut the remaining slices in half lengthways.

3. Step 3

   Dip the brioche disc briefly in the jelly mixture, then place in the bottom of the pudding basin. Dip 1 brioche slice briefly in the jelly mixture, then arrange along the side of the basin. Repeat with more brioche slices, slightly overlapping, to line the basin. Reserve leftover jelly mixture.

4. Step 4

   Spoon the fruit mixture into the centre of the pudding, leaving a 2cm space at the top. Arrange remaining brioche over the fruit mixture, trimming to fit if necessary. Press down gently. Fold plastic wrap over the pudding. Cover with the basin lid or a small plate. Place a can or weight on the lid or plate. Place in the fridge overnight to develop the flavours.

5. Step 5

   Combine the reserved jelly mixture and sugar in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil. Cook for 5 mins or until the glaze thickens slightly. Set aside to cool.

6. Step 6

   Turn the pudding onto a serving plate. Remove the pudding basin and plastic wrap. Brush the pudding with the glaze. Top with the cream, extra mango, lychees and meringue. Drizzle with passionfruit pulp and cut into slices to serve.