Post by Cj on Mar 6, 2021 17:02:27 GMT
This is an Alex Hollywood recipe, I have made it several times, (nothing to do with ex hubby Paul). Looking in the fridge/cupboard yesterday to see what we had to make a quick pudding, and realised I had most of the ingredients. I used fresh blueberries and raspberries, and left out the alcohol. Also didn't have white chocolate buttons, but did have a large slab of white chocolate. I had picked up a couple of brioche loaves in the week at that well known french boulangerie on everyone's high St...Iceland 
...at £1 each 
...bargain...up yours Macron! It is ever so easy and delicious.
I have copied and pasted the recipe to make sure it is right. Enough for 8 apparently, we had it warm with Kelly's clotted cream ice cream, ..,must get me weight watcher's application sent off
Ingredients:
1 brioche loaf cut into cubes
2 pun nets raspberries
2 large packs white chocolate buttons
3 eggs
50ml raspberry vodka
1tsp vanilla extract
500ml double cream
75 ml crème fraîche
Icing sugar
Method:
Soak your raspberries in the alcohol
Butter a baking dish and spread a layer of brioche cubes then 2/3 of the raspberries on the bottom followed by 2/3 of the white chocolate buttons
Top with another layer of brioche then tuck the remaining raspberries and buttons into the top of the pudding
In a bowl, mix the eggs, cream, crème fraîche and vanilla essence to make a custard and pour on top
Bake at 200°C (gas mark 6) for 25-30 minutes then remove and allow to stand before sprinkling with some icing sugar and serving
...at £1 each 
...bargain...up yours Macron! It is ever so easy and delicious.I have copied and pasted the recipe to make sure it is right. Enough for 8 apparently, we had it warm with Kelly's clotted cream ice cream, ..,must get me weight watcher's application sent off
Ingredients:
1 brioche loaf cut into cubes
2 pun nets raspberries
2 large packs white chocolate buttons
3 eggs
50ml raspberry vodka
1tsp vanilla extract
500ml double cream
75 ml crème fraîche
Icing sugar
Method:
Soak your raspberries in the alcohol
Butter a baking dish and spread a layer of brioche cubes then 2/3 of the raspberries on the bottom followed by 2/3 of the white chocolate buttons
Top with another layer of brioche then tuck the remaining raspberries and buttons into the top of the pudding
In a bowl, mix the eggs, cream, crème fraîche and vanilla essence to make a custard and pour on top
Bake at 200°C (gas mark 6) for 25-30 minutes then remove and allow to stand before sprinkling with some icing sugar and serving
