Make a sweet summertime dessert from all the cherries you pick!
Frozen or fresh cherries are the centerpiece of this simple dessert full of yummy summer flavor.
In this installment of Five Ingredient Fix, Claire Robinson takes a page from our neighbors across the pond. She prepares a classic British favorite, summer pudding.
Summer pudding is typically made with berries—a mix of them or just one single type. But Claire changes it up a bit with a minted cherry infusion.
Honestly, this recipe couldn’t be easier. First, you make the minted cherry filling. Combine your thawed frozen cherries, mint bunches, brown sugar, water, and pinch of salt together in a saucepan. Let that simmer until its reduced but the cherries are still whole.
Next, assemble your brioche “bread bowl”. Cut the crusts off the whole loaf of bread and then cut into thick slices. Now arrange your bread inside of the bowl, covering the entire thing.
It doesn’t have to be neat, as Claire points out, because it will soak up the cherry sauce and meld into the bowl.
Next, fill your brioche bowl with the cherry mixture. If you have extra bread, layer it between scoops of the cherry mixture so you can soak up extra sauce. Just make sure you have enough bread slices to cover the top of the bowl (the “bottom” of the pudding).
Last, weight down the pudding bowl and place in the fridge for a few hours. The longer the pudding sits, the better it gets since the sauce will sink in even further!
Serve with a dollop of whipped cream and cherry reduction. Claire’s Cherry Summer Pudding is a light, flavorful finish to any great summer meal.
Cherry Summer Pudding Ingredients:
- 1 large loaf brioche bread
- 6 cups pitted frozen cherries
- ½ cup dark brown sugar
- 2 bunches mint sprigs
- ¼ cup water
- Pinch salt
- 1 pint whipping cream
