One of my favourite things about my childhood home was the rows of raspberry bushes that were just outside our back garden. I used to love running around in the summer and gathering handfuls of fresh raspberries and eating them before we could get home and actually make something with them. But if you have more patience than me, then this Chocolate Brioche Pudding with Raspberries from Jo’s Kitchen Larder is a great way to use up any stock you may have gathered.
As well as raspberries, we’re big brioche fans in this house. And it’s no secret I’m a complete chocoholic too! So this Chocolate Brioche Pudding with Rasperries is certainly one that would please our entire family. In fact, David just seen the photos and declared, “Wow! I Want that chocolate raspberry cake!”
Here’s what Jo has to say about her indulgent Chocolate Brioche Pudding with Raspberries:
My Chocolate Brioche Pudding with Raspberries is a take on a classic bread and butter pudding. It’s the posh version, wealthier and better looking relation if you wish. So if you love chocolate, buttery brioche and custard, put your “fat pants” on and dig in! Sprinkling of fresh raspberries over the top should make you feel less guilty…
- 400 g Brioche Loaf with chocolate swirl
- 120 g Milk Chocolate
- 600 ml Double Cream
- 100 ml Milk
- 50 g Caster Sugar
- 1 Egg
- 5 Egg Yolks
- 100 g Raspberries plus extra for serving
- Cut the brioche loaf into medium thick slices and let them dry out for a few hours.
- Pre-heat your oven to 180°c. Put the chocolate, milk, cream and sugar in a bain marie and mix everything together until the chocolate has completely melted. Set aside to allow the mixture to cool a little.
- Mix 1 egg and 5 egg yolks together and gradually mix with the chocolate mixture.
- Line rectangular, ovenproof dish (approx. 26x19cm) with sliced brioche. Sprinkle the raspberries, tucking them in a bit in between the slices.
- Slowly pour chocolate custard mixture over the brioche, waiting for it to get absorbed before pouring more.
- Stand your dish in a larger roasting tin and fill it half way up the sides of the dish with hot water.
- Bake in your pre-heated oven for approx 30 minutes until set in the middle.
All recipe and photo credit goes to Jo at Jo’s Kitchen Larder. Thank you for sharing with us, Lauren!