Today I'm sharing something that asks very little of you - a delicious but easy pud for your Sunday roast afters. One of my sisters, Hayley, first made it when my parents were out and I was revising for my GCSEs and we were watching a movie. I think it might have been ‘Because I Said So’? Weird that I remember that but it's one of those moments in life, you know the core memories that stick in your head. Anyway, literally 4 ingredients (plus a bit of butter), whack it all together and pop it in the oven.
White Chocolate & Raspberry Brioche Pudding
Ingredients
6 brioche rolls (about 300g), torn into chunks
180g white chocolate, roughly chopped
150g raspberries (fresh or frozen)
500g good quality fresh custard
A little butter, for greasing
Method
Preheat the oven to 180°C (160°C fan) and butter a medium ovenproof dish.
Scatter half the torn brioche into the dish, then add half the raspberries, half the white chocolate, and half the custard.
Repeat with the remaining brioche, raspberries and chocolate, tucking a few raspberries and chocolate pieces into the gaps so they don't all sit on top.
Pour the rest of the custard evenly over everything, gently pressing the brioche down so it soaks up as much as possible. Leave it to sit for 10 minutes.
Bake uncovered for 30 to 35 minutes, until the custard is set and the top is golden and crisp at the edges. If it's browning too quickly, cover loosely with foil for the last 10 minutes.
Rest for 5 to 10 minutes before serving.
Notes. Go for a basic white chocolate rather than a premium one. Brioche and custard are already rich, and a fancier white chocolate can make it a bit too sickly. The raspberries' sharpness will cut through the sweetness, so the more the merrier.