Ingredients
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4-6
- 200ml milk
- 200ml fresh double cream
- 1 tsp vanilla essence
- (or seeds from 1 vanilla pod)
- 3 eggs + 1 extra yolk
- 7 tbsp sugar
- 1 tbsp cornflour
- 8 small brioche rolls
- 40g softened butter
- (to butter the brioche)
- 75g raisins
- 6 tbsp strawberry jam, warmed
- 1 tbsp icing sugar to decorate
Method
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Heat the milk, cream, and vanilla in a saucepan until just simmering, remove from the heat, set aside.
- Separate the eggs into 2 different bowls, placing the yolks in one and whites in the other.
- Whisk the 4 egg yolks, 3 tbsp sugar, and the cornflour together in a large bowl.
- In another bowl, whisk the 3 egg whites until they resemble soft fluffy clouds.
- Gradually whisk the milk mixture into the yolk mixture, then fold in the fluffy egg whites to make a custard.
- Half the brioche rolls, butter them, and layer half into a buttered ovenproof dish roughly 6 x 8" in size.
- Sprinkle half the raisins and 2 tbsp sugar over the brioche layer, drizzle with half the jam, and pour over half the custard mixture.
- Repeat the process for a second layer of brioche, remaining raisins, jam,
- custard mixture and sprinkle the top with the last 2 tbsp sugar.
- Bake for 25 minutes until golden and puffed.
- Rest for 5 minutes, dust with icing sugar, and serve warm.
Top Tip:
- Warm your jam slightly before layering, it will spread more easily and evenly.
