Baking // White chocolate and raspberry brioche pudding

If you are looking for a super simple dessert this weekend, then look no further. I’m afraid I don’t have any after pictures as we part baked at home then finished cooking it at a friends house where it was promptly tucked into before I could get my camera out! However I can say that when baked it is a gorgeous golden colour with bright raspberries and melted white chocolate. Divine!

You will need:

1 20cm x 30cm greased tin 

2 punnets of raspberries
3 large eggs
500ml double cream
2 large packets of giant white chocolate buttons
2 tbsp creme fraiche
1 tsp vanilla extract
50ml vodka/raspberry vodka/framboise

Method:

Soak the raspberries in the vodka and leave for an hour. 

Cut the brioche into chunks and lay half in the bottom of the tin (I found that one loaf sliced into ten with each slice halved fitte perfectly). Then scatter two thirds of the raspberrries and two thirds of the chocolate buttons over the brioche chunks.

Create another layer with the remaining brioche (my tin wasn’t very deep so I then pushed these down to avoid burnt edges) and cover with the remaining raspberries and chocolate buttons. 

In a jug, whisk the cream, creme fraiche, eggs and vanilla extract then pour over the pudding, covering evenly.

Finally, cook in a pre-heated oven for 30 minutes at 180Β° c.

This will serve 8 people and can be warmed up or finished baking when you are ready for pudding!

I hope you try it out. Don’t forget to tag me on instagram @millertracey if you do!

T

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