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#TefalFestiveFeast #desserts #cookware
1. Grease a 1.5 litre baking dish with butter. 2. Whisk the egg yolks and half the caster sugar in a bowl until pale and thick. Combine the cream, vanilla, lemon zest and cinnamon in a saucepan and bring just to the boil. Whisk cream mixture into the egg mixture until smooth, then set the custard aside until required. 3. Arrange half the brioche in the prepared dish, making sure it comes up the side and pressing down to compact. Add half the berry chunks (from berry stew if using), then arrange the remaining brioche, buttered-side up, on top, followed by the remaining berries. Little by little, pour over the custard, allowing the bread to absorb the liquid. Leave the pudding to stand for at least 30 minutes, so the custard soaks into the brioche. 4. Preheat the oven to 160°C. 5. Sprinkle the demerara sugar over the pudding and bake for 35–40 minutes until golden and set, covering with foil if the pudding is getting too dark on top. Serve with the berry syrup from stew and a drizzle of cream.