If you are having friends around for dinner or a Christmas Party and want to really WOW them with something decadent and delicious, then this recipe is a winner!
This recipe is so easy to make that one of my friends even got her 8 year old son to make it! I’ve made this recipe so many times that I’ve lost count of my pudding production. I rarely weigh the ingredients any more but make it by eye and just chuck everything in. It always tastes amazing.
A while ago I took one of these puddings to a girls party and they literally went bananas for seconds! I made sure that I also prepared a spare pudding for my “Home Alone Hubby” to enjoy while I was out and we even had some of the leftovers the next morning for breakfast.
This is definitely not a diet recipe but if no one sees you eat it then it doesn’t count. It’s a perfect recipe for special occasions or parties, plus it looks, smells and tastes flipping fabulous. Your dinner guests will assume that you have spent hours slaving over a hot stove in the kitchen when you produce this show stopper!
The basic recipe uses raspberries and white chocolate but you can do a version using dark chocolate, orange zest and a splash of orange liqueur if you prefer. If you can’t get fresh raspberries then frozen berries defrosted first are fine and probably easier to keep on standby in your freezer with a pack of brioche buns.
1 packet of 8 plain French Brioche rolls (e.g. Tesco, Lidl or Aldi)
About 2 oz butter, chopped into small cubes
2 oz caster sugar
3oz white chocolate cut into small pieces
A handful of raspberries (I used some frozen berries which I defrosted )
About 300 ml of single cream
6 eggs (plus 1 or 2 more if required)
1 teaspoon of vanilla extract
2 oz of flaked almonds
Extra icing sugar for dusting
Rip the brioche buns into small pieces and put into an ovenproof dish. Dot with the chopped chocolate, butter cubes and raspberries, add the sugar and give a little mix with your hands .
Next prepare the custard in a large jug or bowl by mixing the cream, eggs and vanilla extract.
Pour the cold custard mix over the ingredients, adding more eggs and cream if you need more liquid. I judge by eye and the size of my pudding. Sprinkle with the flaked almonds.
You can either cook straight away or prepare up to this stage in advance, then store covered in the fridge until you are ready to cook for your dinner party.
If the buns have soaked up most of the custard and it looks a bit dry at this stage, then just add another egg or two and a little more cream or milk to top up before cooking.
Cook for approx 30 to 40 min at around 150C but keep an eye on it so it doesn’t burn. Once cooked it should be golden brown on top and puffed up like a souffle, still with a bit of wobble but not soggy in the middle.
Serve hot, dusted with icing sugar and drizzled with more cream.