Puddin’ Bottom

Bread (medium/small brunoise) cca 140g

which is around 15 - 17 puddings

Dry:

40g Brown sugar

60g Powdered milk

⅓ tsp Salt

⅓ tsp nutmeg

Wet:

40g Condensed milk

45 g Creme fraiche

90 Milk 

40g Melted butter

Splash of Water

3 eggs

Combine dry & wet ingredients, mix well. Combine with bread, let sit for 10 min. 

Fill each bottom of the muffin cup 20% with the mixture adding a few berries in the mix as a surprise. DO NOT press down, it will result in a really hard bottom. Divide equally in cca 15 - 17 cupcake molds

VeryBerryFlan

200g Cubed bread 

250g Frozen berries + Juice of the frozen berries

Pinch of salt 

⅓ tbsp Nutmeg

250g Milk

10g Powdered milk 

3 Eggs

50g Melted butter

105g Condensed milk 

40g chilly cherry liquor

30g water 

Place all ingredients in a blender and wait 10 min (for bread to soften & soak up the wet ingredients). Blitz the mixture until smooth.

Building the puddin’

Cover the baked pudding with the flan mixture, cca 90%. In the middle place a small ball (for the shot later). Steam for 40 min. Leave outside with foil until cold enough to put in fridge. Before putting in the fridge gently remove from cupcake mould.

VeryBerry coulis

500g forest fruit mix (frozen)

30g water

90g sugar

150g + 50g chilly cherry liquor

Start by combining fruit, water and sugar. Bring to a boil, reduce heat and slightly simmer. Add 150g of chilly cherry liquor and continue simmering for 2 more minutes. 

Remove from heat and blend with the stick blender until smooth.

Pass through a sieve, discard seeds.

Lastly add the final 50g of the liquor.

Crispy bread

Cut bread leftovers (best just white but use what you have) into very small, beautiful cubes

Add some clarified butter on the pan and slowly roast the bread

After some time, it got dry and golden. Now add 2 tbsp of brown sugar and continue cooking until the sugar is melted and the bread is a dark golden colour and very crispy.

EXECUTION

Place puddin’ on plate, a swirl of crème fraiche on top (leave hole in the middle), in the middle and on top of the cream the very berry coulis, topped with the crispy bread bits and finished with seasonal berries that you macerated in sugar & orange juice.