CHERRY AND PLUM BREAD AND BUTTER PUDDING

To make this classic pudding lighter we used brioche and fruit. We spread the bread with jam rather than butter and made it in the French ‘pain perdu’ style.

SERVES 6

✣ 8 slices (about 250g/ 9oz) brioche

✣ 125g (4oz) cherry jam

✣ 3 plums, stones removed, sliced

✣ 2 nectarines, stones removed, sliced

✣ 45g (1½oz) raspberries

✣ 15g (½oz) pistachios, chopped

✣ Icing sugar, optional, to serve

For the custard:

✣ 600ml (1pt) whole milk

✣ 2 eggs

✣ 30g (1oz) caster sugar

✣ 2tsp vanilla bean paste

You will need:

✣ 20 x 28cm (8 x 11in) ovenproof dish or tray, lightly buttered

1

Heat the oven to 180C/Gas 4.

Spread the sliced brioche with jam, tear it up and place in the dish. Arrange the fruit and nuts on top.

2

Whisk the custard ingredients together and pour over the brioche. Bake for 30 mins. Cool for 5 mins before serving and sift over the icing sugar, if using.