Ingredients

4 slices buttered bread

juice & zest of an orange

punnet raspberries

1 egg

125ml cream

vanilla essence

Brown sugar

Coulis

100g raspberries frozen or fresh

75g sugar

crme fraiche

Method

1. Butter the bread and remove the crusts. Grease dish with butter and put one layer of bread in bottom, sprinkle with brown sugar, a little juice, zest and an even layer of raspberries. Repeat this twice and finish with a single layer of bread on top.

2. Whisk the egg, cream and vanilla essence plus a good pinch of sugar together. Gently pour over the bread and keep pressing it down. When saturated sprinkle the top with brown sugar and bake in the oven until set, approximately 20 minutes at 180 C.

Coulis

1. Place the berries in a small pan with a good pinch of sugar and a splash of water, bring to the boil, then simmer for a few minutes.

2. Puree with hand blender, pour through a sieve.

To serve

Remove the pudding from dish and place on a plate. Drizzle coulis around, place a spoon of crme fraiche on top and garnish with a slice of orange. Serve hot or cold