Name: Strawberry Brioche Pudding
Yield: 8
Ingredients: ¼ cup raspberry jam; 2 tsps vanilla extract; 2 x 250g punnets strawberries, hulled, sliced; 500g sliced brioche loaf; 60g unsalted butter, softened; 4 eggs; 300ml tub thickened cream; ¾ cup milk; ½ cup caster sugar; ½ cup flaked almonds, toasted; Icing sugar mixture, to serve

TIP: Sliced brioche is available in major supermarkets. Freeze the remaining brioche for toast or to use in another dessert.

Ingredients

¼ cup raspberry jam

2 tsps vanilla extract

2 x 250g punnets strawberries, hulled, sliced

500g sliced brioche loaf

60g unsalted butter, softened

4 eggs

300ml tub thickened cream

¾ cup milk

½ cup caster sugar

½ cup flaked almonds, toasted

Icing sugar mixture, to serve

Method

Step 1

Spray a 22cm springform pan (base measures 21cm) with oil. Place a large sheet of baking paper in pan and press into base and side allowing paper to overhang edges. Spray with oil. Place another sheet of baking paper in the opposite direction, pressing into base and side.

Step 2

Combine jam, vanilla and ¼ cup hot water in a small jug. Press through a sieve into a large bowl to remove raspberry seeds. Discard. Add strawberries. Stir to coat. Reserve a third of the strawberry mixture for serving. Set aside.

Step 3

Spread one side of 12 slices of brioche with butter (reserve remaining for another use). Line base of prepared pan with four brioche slices, buttered side-up, trimming to fit in gaps.

Step 4

Spoon half of the remaining strawberry mixture over brioche in pan. Top with another layer of brioche slices, trimming to fit. Spoon over remaining strawberry mixture. Finishing with a layer of brioche slices, buttered side-up.

Step 5

Whisk together eggs, cream, milk and sugar in a large jug until smooth. Ladle slowly over the top of brioche allowing it to absorb. Stand for 10 minutes. Sprinkle almonds on top. Place pan on an oven tray.

Step 6

Cook in a moderately slow oven (160C) for about 55 minutes to 1 hour, or until cooked when tested. Stand for 2 hours to cool before serving.

Step 7

Dust with icing sugar. Serve with reserved strawberry mixture.

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