Summer Pudding

• 1 lb diced strawberries
• 1 lb raspberries
• 1 lb blueberries
• 1 lb blackberries
• 3/4 cup sugar
• half a vanilla pod, split and seeds scraped
• 2 TBSP framboise
• 1 large loaf of brioche sliced 1/4inch thick crusts removed; challah can substitute

1. 1) Put half the berries in a saucepan, add sugar, vanilla seeds and pod and framboise. Bring to a boil, simmer gently for five minutes or until fruit is runny and pureed
2. 2) Add remaining berries and remove saucepan from heat to poach for several minutes. Strain through a sieve to separate coulis from the fruit and remove the vanilla pod
3. 3) Cut the brioche slices in half and soak half in the warm coulis, then place flat on the bottom of a 10x7x2 baking pan. Make sure they fit together snugly
4. 4) Pour the strained fruit on top spreading evenly. Soak the remaining slices of brioche in the coulis and layer on top of the fruit. The leftover coulis should be kept covered in a bowl and refrigerated
5. 5) Cover the top of the summer pudding with plastic wrap and place a similar sized dish on top weighing it down with a pot to gently compress the pudding. Place in fridge overnight
6. 6) Cut into squares and pour a little coulis over each. Serve with creme fraiche and fresh berries

strawberries, raspberries, blueberries, blackberries, sugar, vanilla pod, framboise, substitute

Taken from www.epicurious.com/recipes/member/views/summer-pudding-50188099 (may not work)