600g mixed berries (blackcurrants, red currants, blackberries, raspberries, strawberries)

400g brioche loaf

90g caster sugar

200ml double cream


Line an ANTA Porridge Bowl with cling film with 10cm overhanging the edge.

Place the berries into a pan (apart from the strawberries), sprinkle with the sugar, adding 2 tbsp of water. Bring to the boil and simmer until the fruit is soft and surrounded by dark red juice. Stir in the strawberries and allow to cool. 

Cut the brioche into 1cm slices, and line the bowl. Press the brioche together to cover the whole bowl, reserving extra slices. Fill each bowl with fruit reserving some fruit and juice for decoration (about 3–4 tbsp). Cover with sliced brioche. Bring the overhanging cling film up and loosely seal. Place a saucer over the bowl placing a couple of full tins on each saucer to weigh them down. Leave overnight.

To serve, open the cling film and put a ANTA Salad Plate upside down on top and flip over. Carefully remove the bowl and cling film. Pour the reserved juice over the pudding to cover any part of the brioche that may not have coloured.

Scatter the reserved fruit over the pudding.

Cook’s Note: To serve, flavour some cream with rose water, for an exotic twist.

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