Summer Pudding Packets: Vanilla Roasted Berries with Toasted Brioche, Mascarpone and Almonds

Name: Rukmini Iyer Summer Pudding Packets Recipe | BBQ Desserts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 150g blackberries; 275g raspberries; 225g blueberries; 2 tsp caster sugar; 1 vanilla pod, split; 8 slices of brioche; 4 tbsp chilled mascarpone; A handful of toasted almonds; A handful of fresh mint leaves

by Rukmini Iyer from The Green Barbecue

All elements of this super simple version of a summer pudding can be cooked on the grill, a perfect way to finish off a summer evening barbecue.

Vegetarian Family Friendly Quick

Serves 4

Total 20 min

Prep 10 min

Cook 10 min

Easy

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Introduction from Rukmini Iyer

This deconstructed spin on a summer pudding (where deconstructed is code for much, much easier) lets you gently cook your fruit in a packet on the barbecue, and toast your brioche alongside. Replace the chilled mascarpone with ice cream, if you wish.

Ingredients

150g blackberries

275g raspberries

225g blueberries

2 tsp caster sugar

1 vanilla pod, split

8 slices of brioche

4 tbsp chilled mascarpone

A handful of toasted almonds

A handful of fresh mint leaves

Essential kit

You will need: a barbecue.

Method

Take a large piece of foil and place the blackberries, raspberries and blueberries in the middle. Scatter over the caster sugar, lay the vanilla pod on top, then fold the foil into a neat parcel, with the seams at the top.

Once your barbecue is medium hot, place the foil packet on one side of the barbecue, and let the berries cook for 10–15 minutes. Meanwhile, toast your sliced brioche in batches on the other side of the barbecue, cutting them into triangles once toasted.

Divide the lightly cooked fruit between four plates, with the toasted brioche. Add a tablespoon of mascarpone, scatter over the toasted almonds and mint leaves, and serve hot.

Preview