Raspberry Brioche Pudding

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Another use up the leftovers I’d forgotten about recipe. The brioche was lurking in the dark depths of the bread bin, the jam was one of many opened over Christmas and the cream was a remnant from a pavlova. Together they made a harmonious cloud of sweet deliciousness, the perfect Sunday night pudding. You can adapt this to whatever you fancy or need to use up. Chocolate chip brioche rolls would work nicely, with cocoa powder in the custard to make a chocolate version. Or add some dried fruit. Or use up your panettone. Or whatever!

For 4-6 portions you need:

  • 8 slices of brioche
  • Raspberry jam
  • 250ml double cream
  • 125ml milk
  • 2 eggs
  • 1 tbsp caster sugar
  • 1 tsp vanilla bean paste
  • 1 tbsp demerara sugar
  1. Make jam sandwiches with the jam and brioche. Don’t butter the brioche as it’s already enriched and will go too greasy.
  2. Place the brioche sandwiches in an ovenproof dish.
  3. Mix together the cream, milk, eggs, caster sugar and vanilla. Pour over the brioche and leave to stand for 15 mins.
  4. Sprinkle the demerara sugar over the top and then bake in a bain marie for 30-45 mins at 170 degrees. The pudding should be crispy on top and puffed up. The custard should just set.

Salted Brown Sugar Fudge

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What is Christmas without some fudge to nibble on? I’ve attempted fudge a few times in my past, and it has always ended in abject failure – crunchy fudge or fudge flecked with burnt bits from where it’s caught is not the fudge I am looking for. However this recipe was a joy to make. Quick, easy and delicious. Perfect!

For enough fudge to make you feel sick and also give as presents you need:

  • 1 x 397 tin condensed milk
  • 80g salted butter
  • 150g light brown muscavado sugar
  • 1 tsp vanilla bean paste
  • 1 tsp salt flakes

Begin by placing the milk, sugar and butter in a heavy based pan. Gently melt the butter and sugar into the milk. Once it has melted, slowly bring to the boil stirring constantly. Don’t be tempted to rush this phase.

After about 5 mins of constant stirring you’ll feel the texture of the fudge change. At this point drop a small amount into a glass of cold water to check it’s at the soft ball stage. You want it to form a ball and be nice and soft. If this happens, remove from the heat. If not keep heating until it does.

Add the vanilla and salt, then beat vigorously for 2-3 mins. Again, you’ll feel the fudge change in consistency as you beat it signalling that it’s done.

Tip into a 20cm square baking dish lined with greaseproof paper and leave to set. Merry Christmas 🙂

Creme Caramel with Cardamom, Nutmeg and Vanilla

  

I do love a creme caramel. Adding a little spice to it rings the changes in an otherwise St Delia classic recipe. 

For 6-8 portions you need

Caramel

  • 175g caster sugar
  • 2 tbsp water

Custard

  • 150ml milk
  • 300ml single cream
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 1/2 tsp freshly grated nutmeg
  • 6-8 cardamom pods, seeds crushed in a pestle and mortar

Begin by heating the sugar in a pan over a medium heat. Once it starts to go liquid (about 5-10 mins) agitate the pan a little to distribute the sugar and continue until it’s all dissolved. 

Carefully add the water, it will hiss and spit, and put back on the heat if you need to make a smooth caramel sauce. 

Tip 2/3 of the caramel into an oven proof dish and swirl to cover the base and sides. 

Add the milk, cream, crushed cardamom seeds and nutmeg to the caramel pan. With a whisk, gently heat the mixture until all the caramel has dissolved into the cream and milk mixture and it’s come up to just below boiling point. 

Pour the hot milk into a jug with the eggs and vanilla. Mix thoroughly then strain into the caramel lined dish. 

Put into a Bain Marie and bake in a 150 degree oven for about an hour. Leave to chill overnight and then scoff.