Orange & raspberry bread & butter pudding

WE think this is one of the all-time great British puds. We’re pretty proud of this updated version, which is quite glam, made with slices of brioche and flavoured with orange zest, raspberries and a splash of raspberry liqueur if you have some in the cupboard. It’s really easy to make too, and we guarantee that you’re gonna love it! SERVES 6

Softened butter 10-12 slices of a square brioche loaf 300g raspberries 1-2 tbsp Framboise liqueur (optional) 125g caster sugar 4 eggs 400ml whole milk 400ml double cream Grated zest of 1 large orange 1-2 tbsp Demerara sugar Butter a shallow ovenproof pudding dish then butter the brioche slices and cut them in half on the diagonal. Arrange a layer of slices, buttered-side up, in your dish.

Put 100g of the raspberries in a bowl and sprinkle them with the Framboise liqueur, if using, and 2 tablespoons of the caster sugar. Crush the berries lightly, then spoon them over the brioche layer.

Sprinkle over a few more whole raspberries. top with the remaining brioche slices, then arrange the remaining raspberries over the brioche — tuck a few in between the slices as well as leaving a fair few on top.

Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries.

Leave the pudding to stand for about half an hour to allow the flavours to infuse.

Preheat the oven to 180c/160c fan/gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the Demerara sugar. Bake it in the oven for 35-45 minutes, until it is well set and the bread is golden-brown and lightly toasted in places. Lovely hot or cold.