Chef Joe Shannon is here for cookery today and he's making a tribute dish for Princess Diana, a bread and butter pudding. The dish was apparently her favourite dessert.
Bread and Butter Pudding (with a twist)
40g butter, plus extra for greasing 220g white chocolate drops, well worth while buying a good quality chocolate 220g brioche 200g raspberries 100g Golden Raisin 4 medium eggs 650ml whole milk 100 ml Irish Cream Liquor 30g caster sugar 20g icing sugar, to serve
Preheat the oven to 190C/ Gas 5. Butter the sides of a large baking dish, approx. 30 x 23cm.
Melt the butter and chocolate together and set aside. Cut the brioche into thin slices.
Lay half the slices in the bottom of the dish. Pour over half the butter and chocolate mixture and scatter over half the raspberries and raisins.
Lay the rest of the bread slices on top, then add the remaining chocolate Raisins and raspberries.
In a Bowl beat the eggs, milk and sugar and pour over the brioche. Leave to stand for 20 minutes.
Bake in the oven for 30 minutes until the surface is golden and the custard has set.
Once baked, leave to stand for 15 minutes and dust with icing sugar before serving.