Sunday, 6 May 2007

Hot trifle

I've been asked for this recipe and it just seemed as easy to blog it as e-mail it. And for the record, it's a doddle to do and it tastes yummy, sort of a warm trifle - but that really doesn't do it justice.

Hot trifle, sort of.

You will need:

Large shallow oven dish

150g of white choc (this tends to be sold in 200g bars - your choice whether to bung the extra into the recipe or scoff it yourself.)
300g fresh raspberries (frozen can be used just increase cooking time by 5 mins)
480g brioche bread (loaves tend to be 400g and you can get away with that)
500g creme fraiche
1/2 tsp vanilla essence (the real deal, not flavouring)
2 oz caster sugar (although I used raw cane organic or whatever sugar is to hand)
3 eggs
1 tbsp plain flour (I doubt self raising flour would be disasterous)
Icing sugar for decoration

Turn oven on to 200oC or 180oC for a fan oven

Chop the choc into little bits. Messy chopping is fine and by little I mean little finger nail size +/- 50% ish.
Rip the brioche bread into cubes between 1 and 2 inches square - ish.
Put a layer in the dish of half of the torn brioche, half of the raspberries, half of the choc.
Do another layer.
Put the following in a bowl: caster sugar, flour, eggs, vanilla, creme fraiche. Whisk it up until it's thoroughly mixed and whizzed.
Pour and spoon carefully over the brioche, choc and raspberries trying to cover it all (doesn't matter if you miss a bit or two).
Bung in the oven for 30-35 mins.
Cool slightly and then sprinkle on enough icing sugar to make it look pretty.


Accept the inevitable compliments. :)


northernlight said...

This is one of the yummiest puddings I have eaten in a long time. I am going to try it and break my chocolate embargo..

Ann said...

I wish I could say it were my own....

Anonymous said...

My tummy is rumbling just reading that.....

I'm back online! Hoorah!

Ann said...


So you now have a severed limb returned, or is just me that's that attached to my online life?