At the COOK Kitchen in Kent, Carol Malby's pastry team have created a sensational French Brioche Pudding that you can turn into a sophisticated dinner party dessert - as Lyndsay shows us in the video above.
In the video she shows you how to make a lovely Vanilla Marscapone Cream (which is so simple and delicious it's just silly) which she then quenelles to go on the top of the circular portion of pudding.
In addition to your French Brioche Pudding you will need..
A splash of Olive Oil
Sloe Gin (or something similarly alcoholic and yummy)
For the Vanilla Marscapone Cream:
150ml double cream
1 Teaspoon Vanilla Bean
Because the pudding serves 6 the key is to cut out 6 equal portions with a circular pastry cutter from a cooled brioche pud. Make sure you have the right size to be able to squeeze out the 6 portions (basically three rows of two so they need to fit side by side in the tin). Plus this means that if you're preparing it in advance of a dinner party, you can eat the edges that will be leftover at lunch (waste not want not!)
Why don't you try it with other puddings and let us know how you get on? We're thinking Sticky Toffee Pudding might work quite nicely.