Ingredients

• butter
• for greasing and buttering the brioche
• 10–12 slices square brioche loaf
• 300g/10½oz raspberries
• 125g/4½oz caster sugar
• 1–2 tbsp raspberry liqueur
• such as framboise (optional)
• 4 free-range eggs
• 400ml/14oz milk
• 400ml/14oz double cream
• 1 large orange
• zest only
• 1–2 tbsp demerara sugar

Directions

• Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices
• butter side up
• in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly
• then spoon this over the brioche layer.
• Sprinkle over a few more whole raspberries. Top with the remaining brioche slices
• then arrange the remaining raspberries over the brioche
• tucking a few in between the slices as well as leaving a fair few on top.
• Whisk the remaining sugar with the eggs
• then add the milk
• double cream and orange zest. Make sure everything is well combined
• then pour this mixture over the brioche and raspberries.
• Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter
• then sprinkle over the demerara sugar.
• Bake in the oven for 35–45 minutes
• or until well set
• golden-brown and lightly toasted in places. Eat hot or cold.