Raspberry and White Choc Bread & Butter Pudding
Looking for a winter pudding recipe the whole family will love? Then go no further than this delish dessert, which combines the classic flavours of white chocolate and raspberry.
Ingredients
Melted unsalted butter, for greasing
6 traditional fruit buns
100g white cooking chocolate, coarsely chopped
1 cup frozen raspberries
4 eggs
¼ cup caster sugar
1 cup milk
¾ cup thickened cream
Vanilla ice-cream, to serve
Method
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Brush butter over base and half way up the side of a removeable bowl of a 5 to 6-litre capacity slow cooker.
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Cut buns into 4cm pieces. Arrange over base of prepared bowl. Sprinkle with chocolate and raspberries.
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Whisk eggs and sugar in a large jug until combined. Add milk and cream. Whisk well. Pour over buns. Cover cooker tightly with foil, then cover with lid.
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Cook on LOW setting for about 2 hours, or until set. Turn off. Stand, covered, for 15 minutes.
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Serve warm with ice-cream.
TIP! You can replace fruit buns with sliced fruit bread, if you prefer. Or replace white chocolate with dark chocolate. We cut each chocolate square in half.
