Ingredients

• 250g strawberries, washed, hulled, halved
• 200g raspberries
• 200g blueberries
• 200g blackberries
• 150g redcurrants
• 1 cup (210g) caster sugar
• 1 1/2 brioche loaves, cut into 1cm slices, crusts removed
• Mixed berries, to decorate
• Thick cream, to serve

Method

• Step 1 Combine the strawberries, raspberries, blueberries, blackberries, redcurrants and sugar in a large saucepan over low heat. Cook, gently stirring occasionally, for 5 minutes or until sugar dissolves and berries begin to release their juices. Remove from heat and set aside to cool. Strain through a fine sieve to separate the fruit from the berry juices.

• Step 2 Use a 7cm round pastry cutter to cut six discs from the brioche. Use a 10cm round pastry cutter to cut another six discs from brioche and set aside. Lightly brush a 7cm disc with a little of the berry juice and place the disc, brushed-side down, in the base of a 1 cup (250ml) capacity dariole mould. Cut the remaining brioche slices into 3cm-wide strips. Brush a strip lightly with berry juice and place around the sides of the mould. Continue with brioche slices until the side of the mould is covered. Repeat with remaining brioche slices and moulds.
• Step 3 Spoon the berry mixture evenly among the prepared moulds. Top each mould with a 10cm brioche disc to enclose berry filling. Cover each mould with plastic wrap. Place moulds on a tray and top each mould with a small can to weigh down. Place in the fridge overnight to develop the flavours.
• Step 4 Use a round-bladed knife to gently help turn out each pudding onto serving plates. Pour remaining berry juice over each pudding. Top with extra berries and serve with double cream.