Name: Cherry and plum brioche jam pudding Recipe
Prep time: 20 min
Cook time: 30 min
Yield: Serves: 6
Cuisine: British
Ingredients: 8 slices (about 250g) brioche; 120g cherry jam; 3 plums, stones removed and sliced; 2 nectarines, stones removed and sliced; 50g raspberries; 15g pistachios, chopped; icing sugar, optional, to serve

By Rose Fooks 2020-09-22T05:00:45Z

Light and easy, our cherry and plum brioche jam pudding makes the perfect summer dessert. It's like bread and butter pudding, but we've spread the brioche slices with jam rather than butter. Using brioche gives this dessert extra special finish and is similar to the French dish Pain perdu. Pain perdu translates as lost bread. This is because stale bread or brioche is used to make the indulgent dessert. We recommend that you choose an extra fruity conserve with lumps of cherry inside. We used Waitrose morello cherry extra fruity preserve which worked a treat. The lumps of cherry made our brioche and jam pudding extra delicious. Serve with ice cream or double cream for a luxurious finish but it's tasty on its own too.

Ingredients

8 slices (about 250g) brioche
120g cherry jam
3 plums, stones removed and sliced
2 nectarines, stones removed and sliced
50g raspberries
15g pistachios, chopped
icing sugar, optional, to serve

For the custard:

600ml full-fat milk
2 eggs
30g caster sugar
2tsp vanilla bean paste

You will need:

20x27cm oven proof dish or tray lightly buttered

Method

Heat the oven to 180C/Gas 4. Spread the sliced of brioche with jam and tear up. Put into the dish. Arrange the fruit and nuts on top.
Mix the custard ingredients together and pour over. Bake for 30 mins. Cool for 5 mins before serving and sift over the icing sugar, if using.

Top Tip for making Cherry and plum brioche jam pudding

Slightly stale brioche is best as it will absorb more liquid

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.

Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant.

In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.

Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.