Raspberry brioche pudding
Sharp fruity raspberries with lovely sweet brioche. Try with ice cream for added indulgence and comfort as the nights get longer
Prep time: 15 mins
Cooking time: 35 mins
10-12 slices brioche
500ml double cream
1 orange, zest only
Butter the brioche and cut the slices in half diagonally. Lay half the slices in the bottom of a large ovenproof baking dish so the corners overlap.
Mash half the raspberries with three tablespoons of sugar and spread over the brioche. Arrange the rest of the slices over the raspberries then scatter over the remaining whole raspberries – tuck them in between the slices and nestle in any crevices.
Beat the eggs in a bowl or large jug, and 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.