I wonder if the Olympians can indulge in a pudding this week as a reward? Or maybe they are programmed never to go anywhere near sugar. For those of us who like an indulgent dessert/pudding this is one of my favourites because it is as light as a feather to eat, quick and easy to make and reheats quickly in the microwave.
All you need is a sliced brioche loaf, which I mostly buy from Aldi, berries of your choice, eggs, sugar, milk and a pot of whipping or double cream.
You will need: large buttered ovenproof dish
1 small sliced brioche loaf about 200g
75g fresh raspberries
75g fresh blackberries
250ml semi-skimmed milk
250ml whipping or double cream
3 medium eggs
25g caster sugar
1 tsp vanilla extract
Icing sugar for dusting
1. Preheat the oven to 190°C.
2. Cut off the crusts. Lay half the brioche over the base of a 1.5 litre x 6cm deep ovenproof dish. Sprinkle over half of the raspberries and blackberries, cover with the rest of the brioche squares. Scatter over the rest of the berries.
3.Whisk the milk, cream, eggs, vanilla extract and sugar together in a jug. Pour the egg mixture over the top of the brioche and leave to soak for 5 minutes.
4. Put the dish into a deep roasting tin and pour boiled water into the tin to come halfway up the sides of the dish. Bake for 30 minutes until puffed and golden. Remove from the oven and the tin. Leave to rest for 10 minutes, dust with icing sugar, serve on it's own or with whipped cream.
