Summer Berry Brioche Pudding

Have a look at this stunning recipe that chef Shane Smith created at Taste of Dublin 2019


  • Line a 2lb pudding mould with clingfilm.
  • In a pan, heat 200g of berries with the orange juice, zest, water, vanilla and sugar.
  • Cook until the berries are soft and set aside.
  • Remove the crusts from the bread and place one slice on the bottom and line the sides with 6 slices remembering to overlap them.
  • Mix the remaining berries with the compote and spoon this into the centre of the pudding, pressing down and making sure to add all the liquid.
  • Place another slice of bread on top and cover with the overhanging clingfilm and gently press down.
  • Place in the fridge overnight.
  • Serve with fresh berries and whipped cream

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Recipe Information

Serves 6



  • 8 slices of day old brioche
  • 650g mixed Irish Summer berries
  • 1 large orange juice and zest
  • 100ml water
  • 1/2 vanilla pod
  • 60g caster sugar