Recipes
Date posted: 04/12/2018
Ingredients
| Délifrance butter brioche loaf | 400g |
| Everyday Favourites unsalted butter | 80g |
| Everyday Favourites UHT dairy whipping cream | 300ml |
| Cravendale whole milk | 300ml |
| Everyday Favourites free range medium eggs | 6 |
| Tate & Lyle caster sugar | 100g |
| Monin winter spiced syrup | 50ml |
| Everyday Favourites raisins | 80g |
| Everyday Favourites thin cut orange marmalade | 100g |
Method
- Preheat the oven to 180°C and place a large roasting tin inside to warm up – the tin should be large enough to hold the baking dish with enough space remaining around the edge
- Slice and butter the brioche, then cut into triangles
- Whisk the cream, milk, eggs, syrup and sugar together
- Layer the buttered brioche in an oven proof dish and sprinkle with raisins
- Pour over the egg mix and leave to settle for 10 minutes
- Place the dish in the roasting tin and carefully pour boiling water into the roasting tin so that it comes halfway up the sides of the dish.
- Bake for 30–40 minutes until nearly set
- Warm the marmalade in a pan - brush over the top of the pudding so it glazes
- Dust with icing sugar and serve