Peach melba summer pudding | Sainsbury`s Magazine

Ingredients

• 6 just-ripe peaches
• 2 x 225g packs raspberries
• 1 x 150g pack redcurrants
• 1 tbsp finely shredded mint, plus a few sprigs to decorate
• 1 x 500g sliced brioche loaf (we used Pasquier)
• Chantilly cream (see Kitchen Secret) or crème fraîche, to serve
• 100ml undiluted elderflower cordial
• 1 x 37.5cl bottle Prosecco
• 100g caster sugar
• 100ml gin