Rukmini Iyer’s Barbecued Summer Pudding Packets

preparation 10 minutes
cook time 10 minutes
Serves 4

When throwing a barbecue, it's easy to forget about dessert because you're so focussed on grilling your sausages and burgers to perfection! But this celebratory summer pud is the excellent barbecue dessert - you can make it on the grill, outside, within minutes.

Recipes taken from The Green Barbecue (Vegan & Vegetarian Recipes to Cook Outdoors & In) by Rukmini Iyer (Square Peg, £17.99) Photos: David Loftus

Ingredients Method

150g blackberries
275g raspberries
225g blueberries or grapes
2 tsps caster sugar
1 vanilla pod, split
8 slices of brioche
4 tbsp chilled mascarpone
A handful of toasted almonds
Fresh mint leaves, to serve

Take a large piece of foil and place the blackberries, raspberries and blueberries or grapes 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.

Ingredients

150g blackberries

275g raspberries

225g blueberries or grapes

2 tsps caster sugar

1 vanilla pod, split

8 slices of brioche

4 tbsp chilled mascarpone

A handful of toasted almonds

Fresh mint leaves, to serve

Method

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.