Spiced Brioche Autumn Pudding

Name: Spiced Brioche Autumn Pudding
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 100 g caster sugar; 1 vanilla pod, halved lengthways and seeds scraped out; 2 cinnamon sticks; 1/4 tsp. freshly grated nutmeg; 600 g dark-skinned plums, destoned and roughly chopped; 600 g nectarines, about 4 large, destoned and roughly chopped; 8 slices brioche, about 275g, crusts removed, we used St Pierre Brioche Loaf; Double cream, to serve, optional

We've turned this summer staple into an autumn treat by using stone fruits and warm spices. Add 2tbsp fruit liqueur to the strained fruit cooking liquid, if you like.

By The GH Kitchen TeamPublished: 01 November 2021

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We've given the traditional summer pudding an autumnal makeover with in season fruits.

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Yields:

8 serving(s)

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Cal/Serv:

233

Ingredients

100 g caster sugar
1 vanilla pod, halved lengthways and seeds scraped out
2 cinnamon sticks
1/4 tsp. freshly grated nutmeg
600 g dark-skinned plums, destoned and roughly chopped
600 g nectarines, about 4 large, destoned and roughly chopped
8 slices brioche, about 275g, crusts removed, we used St Pierre Brioche Loaf
Double cream, to serve, optional

Directions

1. Step 1Line a 900ml pudding basin with a double layer of clingfilm leaving excess hanging over the sides. In a pan over low heat, stir the sugar, vanilla pod and seeds, cinnamon sticks, nutmeg, fruit and 50ml water, until sugar dissolves. Turn up heat to medium-high and bubble for 5min, until the fruit is soft. Set aside to cool and infuse for 30min.
2. Step 2Discard the vanilla pod and cinnamon sticks. Using a fine sieve, strain mixture into a bowl, to separate the juice and fruit.
3. Step 3Cut the brioche slices in half, to make triangles. Using a pastry brush, liberally brush 11 of the triangles with some of the fruit juice. Use these brushed triangles to line the prepared basin, overlapping them slightly and pressing into the sides, so the whole basin is covered. Spoon in the soft fruit and smooth to level.
4. Step 4Brush the remaining brioche triangles with fruit juice and arrange on top of the filling to cover (save any remaining juice to serve, if you like). Cover with the excess clingfilm. Lay a plate on top and weigh it down with a couple of food tins. Chill for at least 6hr, or ideally overnight.
5. Step 5When ready to serve, turn pudding out on to serving plate or board and remove clingfilm. Serve with cream and leftover fruit juice, if you like.

Per serving:

Calories: 233
Protein: 4g
Total fat: 5g
Saturates: 2g
Carbs: 42g
Total sugars: 30g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time