Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients

For the French toast
2 eggs
2 tbsp sugar
3 tbsp double cream
pinch of ground cinnamon
1 knob of butter
2 slices white bread
For the raspberry compôte
pinch of ground cinnamon
2 tbsp brown sugar
knob of butter
½ orange, juice only
85g/3oz raspberries

Method

1. To make the French toast, beat the eggs, sugar, double cream and ground cinnamon in a mixing bowl.

2. Melt a knob of butter in an omelette pan.

3. Dip the bread slices into the egg mixture and place on the frying pan.

4. Fry for 4-5 minutes, turning over halfway until golden brown.

5. To make the raspberry compôte: place the ground cinnamon, brown sugar, butter, orange juice and raspberries into a small saucepan over medium heat. Cook for 2-4 minutes until slightly thickened and the raspberries are soft.

6. To assemble the autumn pudding, use a pastry cutter to cut out three circles of the French toast.

7. On a serving plate, place a layer of French toast topped with a heaped tablespoonful of the raspberry compôte.

8. Place another layer of the French toast and raspberry compôte on top.

9. Top with a final circle of French toast.

10. Dust with icing sugar and serve.

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