Rasp­berry brioche pud­ding

Sharp fruity rasp­ber­ries with lovely sweet brioche. Try with ice cream for added in­dul­gence and com­fort as the nights get longer

Hertfordshire Life - - CONTENTS - Recipe cour­tesy of berry­world.com

Serves: Eight

Prep time: 15 mins

Cook­ing time: 35 mins


45g but­ter

10-12 slices brioche

300g rasp­ber­ries

125g sugar

4 eggs

500ml dou­ble cream

300ml milk

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.

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