Strawberry Brioche Pudding
Servings Prep Time
4Puddings 35minutes
Cook Time
30minutes
Servings Prep Time
4Puddings 35minutes
Cook Time
30minutes
Ingredients
For the egg and milk mixture
For the rest of the pudding
Instructions
Main recipe
  1. Butter the sliced brioche on one side only, then cut into circles that will fit snugly in your ramekins. Cut 3 slices for each, and set aside. Now slice the strawberries (I prefer width-ways) and also put aside.
  2. Butter the inside of each ramekin and lightly dust with sugar. Now place the brioche pieces (buttered side down) into the base of your ramekin. Sprinkle with a few chocolate drops (or raisins) Next, put the sliced strawberries inside the ramekin and arrange to fit, you need them to be next to each other.
  3. Next, add the second layer of buttered brioche and sprinkle some more chocolate drops – about 5 on each layer.
  4. Finally add the last layer of buttered brioche and make sure this top (cover) layer fits your ramekin well, making sure not to press down too much as this can cause the brioche slices to stick together and the egg and milk mixture will not be absorbed.
Make the egg and milk mixture
  1. To make the mixture, whisk the eggs, milk and sugar all together for 30 sec. (some people use just egg yolk) I prefer to use the whole egg, as you’ll find this makes the pudding much lighter.
Adding the mixture to the ramekins
  1. Very carefully, and a little at a time, pour the mixture into each prepared ramekin. Wait a little for it to be absorbed, then repeat once more. Please take your time, because if this is done too quickly the mixture will just overflow and not absorb properly.
  2. When you have prepared the four ramekins place them on a baking tray and cook on the middle shelf in the oven and bake for 30 minutes at 180 degrees (Gas Mk 4) or until golden brown and risen.
  3. Take them out of the oven and allow to cool for 5min. Then turn out and serve with your choice of cream, custard or ice cream. Beautiful!