Rhubarb and Boysenberry Brioche Pudding
Make 1 day in advance
- 5 large sticks rhubarb, cut into 3 cm lengths
- juice and zest of 1 lemon
- 1 cup sugar
- 1 cup red wine
- 500gms frozen boysenberries, thawed
- 1 bought loaf of brioche (20cm long x 9cm wide x 9cm high ), sliced into 1 cm thick slices. If you can’t get brioche use stale ciabatta or French bread.
Put everything except the boysenberries and brioche, into a saucepan and bring to the boil. Simmer until the rhubarb is tender.
Add the berries, bring back to the boil then remove from the heat. Line a 1.25 litre capacity bowl with a large piece of plastic wrap. Neatly line the bottom and sides of the bowl with the brioche slices so there are no gaps.
Pour in 1/3 of the fruit mixture and top with a layer of brioche. Add another 1/3 of the fruit mixture and top with a layer of brioche. Add the final 1/3 of the fruit mixture and finish with a layer of brioche.
Place a small plate or saucer that will fit inside the rim of the bowl on top.
Cover loosely with plastic wrap and weight lightly. Refrigerate overnight.
Next day turn the pudding out onto a shallow serving platter and serve wedges with mascarpone or whipped cream.
Suggested Wines to Go With Today's Recipe
Esk Valley Black Label
Collards Chenin Blanc
Austrian/German dessert wine
(Check with specialist wine shop).