This little dessert is a wonderful way to use up leftover bread, and in the winter, frozen berries work perfectly as a substitute for the fresh summer fruits.

Ingredients

  • 225g strawberries
  • 110g blueberries
  • 450g raspberries
  • 150g caster sugar
  • 1 brioche loaf, sliced thinly, crusts removed
  • 250g mascarpone
  • 1 vanilla pod, seeds taken out
  • 1 tblsp icing sugar

Method

  • Place the fruits in a large saucepan with the sugar over a medium heat and let them cook gently for 3 to 5 minutes. Take off the heat just as the sugar has dissolved and the juices begin to run.
  • Line individual dariole moulds with clingfilm and then line bottom and sides with slices of brioche overlapping them slightly. Any leftover brioche can be crumbed and frozen.
  • Fill the moulds with the poached fruit, then cover each pudding with a disc of brioche, pressing them down well. Reserve any extra liquid. Wrap each in clingfilm and leave in the fridge for at least 1 hour.
  • Mix the vanilla pods with the mascarpone and caster sugar and set aside until you're ready to serve.
  • To serve, turn out onto individual plates and spoon reserved liquid over each pudding. Serve with the mascarpone mixture.