serves four
2 pints blackberries, freshly washed
1/4 cup water (can also use port)
3 cups castor sugar (as needed)
mint sprigs
1 large brioche loaf or other
sweet bread
1 quart ripe strawberries, washed and cleaned
First, make a blackberry coulis by placing the blackberries in a small pot with water or port, 14 cup sugar, and mint sprigs. Cook gentlyfor 15 minutes on low heat. Taste for tartness, and adjust by adding more sugar if necessary. Purée mixture in a blender and strain through fine sieve. Set aside in the refrigerator.
Cut off all the crusts from the brioche loaf, then cut into 8 long, thin slices. (If you chill the loaf overnight, you will find it easier to slice.) Pour the coulis into a shallow dish. Using a 2-3 inch circle cutter (or similar tubular shape), cut out 24 rounds from the brioche (three from each slice) and set aside. (If you don’t have circle cutters, saw a 3-inch section of 2-inch PVC pipe from the local hardware store to make your ring or circle cutter.)
Slice the strawberries crossways into rounds (this enables them to lie flat between the brioche layers.) Sprinkle them lightly with sugar if tart. Lay a small square of baking parchment or wax paper (about 4 inches) on a board, then place the cutter on top. Briefly dip a brioche round into the blackberry coulis to coat all over, then place in the base of the cutter. Arrange a layer of overlapping strawberry slices in the cutter and cover with another coulis-dipped brioche round. Repeat until you have 3 layers of brioche and 2 strawberry layers. Don’t make the rounds too wet or the stack won’t hold together (the “pudding” will be too mushy). Press down the top of the brioche lightly to firm up the pudding.
Using a spatula, slide the stack on to a serving plate and carefully remove the cutter and paper. Repeat to make the other stacks. Top with additional fresh cut strawberries and drizzle the remaining blackberry coulis over the puddings. Serve immediately.
