Thanks go to Claudia who cooked this wonderfully light pudding for us the other night. I know at this time of year we have had our fill of rich food, but this is a marvellous dessert, so perhaps print off this recipe and keep it for February!  The raspberries cut through the sweetness perfectly. Claudia meanwhile, would like to thank Nadiya Hussain, 2015’s worthy GBBO winner, whose recipe this is. So would I. This one’s a keeper.

WHITE CHOCOLATE AND RASPBERRY BRIOCHE PUDDING

Ingredients serves 6 – 8
30g unsalted butter
220g white chocolate, broken into pieces
220g brioche
200g raspberries
4 medium eggs
750ml whole milk
30g caster sugar
20g icing sugar

How to prepare
Butter ovenproof serving dish.
Melt butter and chocolate in a saucepan.
Cut brioche into thin slices.
Lay half brioche in dish.
Pour half chocolate over brioche and scatter half the raspberries on top.
Lay remainder of brioche on top, the remainder of the chocolate and finally the raspberries.
Then beat the eggs, milk and sugar in a jug and pour over the pudding and leave to stand for 20 mins.
Bake in a 190 degree oven for 30 mins. Let it stand for 15 mins then dust with icing sugar and serve.

Printed in The Times in early December 2015, photograph by Romas Foord.