Ingredients:
2 large British Lion eggs
1 small brioche loaf
250g blackberries
285ml milk
25g flaked almonds
Store Cupboard - 25g caster sugar
Serves 4
Blackberry and Almond Bread and Butter Pudding
Preheat the oven to 180°C/350°F/Gas Mark 4.
Slice the brioche loaf and then cut into triangles. Layer the slices into a 20cm Pyrex Non-Stick Cake Pan.
Beat together the 2 British Lion eggs, milk and sugar.
Pour half the egg mixture over the brioche, allow approximately 5 minutes for the brioche to absorb the mixture before adding
the remaining liquid.
Arrange the blackberries over the soaked brioche and bake in the oven for 15 minutes.
Sprinkle the almonds over the bread and butter pudding and cook for a further 10 minutes.
Equipment:
20cm Pyrex Non-Stick Cake Pan
Pyrex Mixing Bowl
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Freeze blackberries when they are in season and you can make this throughout the winter.
