Traditional bread and butter pudding is a thing of joy. It’s an old-fashioned
recipe, so I’ve given it a modern update by adding white chocolate and fresh
raspberries. Don’t be afraid to leave it in the oven for a few minutes longer so
it takes on a bit of dark colour, as that’s where the flavour comes in.
Serves 4
Ingredients
75g butter, plus extra to grease the dish
8 slices of white bread, crusts removed
125g raspberries
100 white chocolate chips
225 ml whole milk
225ml double cream
1 vanilla pod, split and seeds scraped out
3 large eggs
25g caster sugar
To finish
3 tbsp apricot jam
25g icing sugar
Method
1. Heat your oven to 180°C/Fan 160°C/Gas 4. Grease a 1-litre baking dish.
2. Butter the slices of bread. Cover the base of the baking dish with a layer of buttered bread. Scatter over half of the raspberries and half of the white chocolate chips.
3. Layer the remaining bread slices on top and scatter over the remaining raspberries and chocolate chips.
4. In a pan over a medium-low heat, heat the milk and cream together with the vanilla seeds. Beat the eggs and sugar together in a bowl, then pour on the hot creamy milk, stirring as you do so. Carefully pour the egg mix over the bread.
5. Stand the baking dish in a deep roasting tray and pour enough cold water into the tray to come about 2.5cm up the side of the dish.
6. Bake for 30 minutes or until the pudding is just set and golden.
In a small pan, heat the apricot jam with a splash of water, then pass through a sieve; set aside.
7. Dust the pudding with icing sugar and wave a cook’s blowtorch over the surface to caramelise . Brush with the warm apricot glaze and serve, with clotted cream or ice cream if you like.
Taken from Paul Hollywood’s BAKE, published by Bloomsbury
Photograph © Haarala Hamilton