Lemon Curd and Raspberry Brioche Pudding
Over a year ago
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Ingredients
- 8 slices brioche
- 175g/6oz store-bought lemon curd
- 150g/5 ½ oz or fresh or frozen raspberries
- 180ml/6fl oz Single Cream
- 180ml/6fl oz milk
- 1 tsp vanilla extract
- 2 tbsps caster sugar
- 3 medium eggs
- white table sugar for sprinkling
- To serve icing sugar for dusting
- vanilla ice cream
Accompaniment
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Method
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1
1. Preheat the oven to 180C fan/200C/gas 6. Spread one side of the brioche slices with the lemon curd and place in a 1.5l. 2 1/2 pt capacity baking dish.
2. Sprinkle with the raspberries, allowing some to fall between the layers of brioche.
3. Place the cream, milk, vanilla, casterr sugar and eggs in a bowl and whisk to combine.Pour the egg mixture over the brioche, sprinkle with the extra sugar and cover with aluminium foil.
4. Bake for 20 minutes, uncover and bake for a further 15 minutes or until the pudding is just set and golden.
5. Stand for 5 minutes, dust with icing sugar an dserve with vanilla ice cream.
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