Blueberry Brioche Summer Pudding


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Feeds people - Ready in 30  minutes


Colourful summer pudding made with enriched bread

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  • 750g Co-op blueberries

  • 100g Fairtrade caster sugar

  • 2 oranges, zest of 1, juice of both

  • Co-op vegetable oil, for greasing

  • 4 Co-op Irresistible brioche buns

  • Small handful mint leaves, torn

  • 8 tbsp Co-op crème fraîche


  1. Heat the blueberries in a medium saucepan with the sugar, orange zest and juice, until just releasing their juices (2-3 mins), then sieve the liquid into a bowl and leave to cool

  2. Meanwhile, grease a pudding basin (about 800ml) and line with multiple layers of cling film, making sure there’s plenty of overhang

  3. Trim the tops and bottoms from each brioche bun, then slice in half widthways

  4. Dip a slice into the drained blueberry juice, then press into the lined mould

  5. Repeat, overlapping slightly and trimming where needed to cover the sides of the bowl completely (make sure you reserve two slices for the top)

  6. Fill the lined bowl with the stewed blueberries, then cover with the remaining brioche, pouring over any leftover juice as well

  7. Fold over the excess cling film and chill, weighted down with plates or jars, for at least 4 hours, or overnight

  8. Turn the pudding onto a plate, decorate with the mint and serve with the crème fraîche on the side