Rasp­berry brioche pud­ding

This pud­ding has a sharp, fruity flavour from the rasp­ber­ries paired with the lovely sweet brioche. Try with ice cream for added in­dul­gence and a bit of com­fort as the nights get darker

EDP Norfolk - - FOOD & DRINK - Recipe cour­tesy of berry­world.com

Serves: 8

Prep time: 15 mins Cook­ing time: 35 mins

In­gre­di­ents

45g but­ter

10-12 slices brioche 300g rasp­ber­ries 125g sugar

4 eggs

500ml dou­ble cream 300ml milk

1 or­ange, zest only

Method

But­ter the brioche and cut the slices in half di­ag­o­nally. Lay half of the slices in the bot­tom of a large oven­proof bak­ing dish so that the cor­ners over­lap.

Mash half of the rasp­ber­ries with 3tbsp of sugar and spread over the brioche. Ar­range the rest of the slices over the crushed rasp­ber­ries then scat­ter over the re­main­ing whole rasp­ber­ries, tuck­ing them in be­tween the slices and nestling in any crevices. Beat the eggs in a bowl or large jug, then beat in the re­main­ing sugar, cream, milk and or­ange zest un­til well com­bined. Pour all over the brioche.

Heat the oven to 170C/150C fan and al­low the pud­ding to soak while the oven comes up to heat.

Once hot cook for 35-40 min­utes so that the cen­tre of the pud­ding has a wob­ble, but there’s no runny liq­uid.

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