Wednesday, 2 May 2007
Recipe: Raspberry Bread & Butter Pudding
Ingredients: 1 Brioche, approximately 6" in diameter; 4 oz of Butter; half a pint of Milk; half a pint of Cream; 1 teaspoon of Vanilla Essence; 2 Eggs; 8 oz of fresh Raspberries; 3 dessert spoons of sugar.
1. Butter an 8" souffle dish. Pre-heat the oven to 160 degrees C.
2. Put the Milk, Cream and Vanilla in a zimmertopf or double boiler, and heat together over a gentle heat while you slice the Brioche.
3. Slice the Brioche thinly enough to make enough slices for three complete layers in the souffle dish. Butter one side of all of the slices. Then make one layer of Brioche in the dish, placing the pieces butter-side up.
4. Scatter half of the Raspberries over the Brioche layer, then sprinkle with a dessert spoon of Sugar.
5. Make a second layer of Brioche over the Raspberries, and over that scatter the remaining Raspberries and another spoonful of Sugar.
6. Beat the Eggs in a bowl, and then pour the milk/cream mixture onto the eggs, beating gently to incorporate them. Slowly pour this custard into the souffle dish, allowing the Brioche slices to absorb it as you do so.
7. Once the Custard has all been poured in, make a final layer of Brioche slices, and sprinkle the final spoonful of Sugar over the top. Allow to sit for about 20 minutes, then bake for 45 minutes in the pre-heated oven. A skewer inserted into the centre will show if the pudding is done if it comes out clean. Allow the pudding to cool slightly before serving.
You can also make this in individual ramekins (if so, choose the deep ones if you have them), in which case bake for about 15 minutes at 180 degrees C.
In this household there is a difference of opinion about the best way to consume this pudding. The Technical Department prefers it hot, when the top is still good and crisp. I, on the other hand, think it is wonderful served cold (chilled, even) the next day, when the creamy brioche has taken on a velvety texture, and the flavour of the vanilla and the raspberries is sensational!