38 The Times Magazine
WHITE CHOCOLATE AND
RASPBERRY BREAD AND
BUTTER PUDDING
Serves 4
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.
- 75g butter, plus extra to grease
the dish - 8 slices white bread, crusts
removed - 125g raspberries
- 100g white chocolate chips
- 225ml 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
- Heat your oven to 160C
(180C non-fan). Grease a
one litre baking dish. - 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. - Layer the remaining bread
slices on top and scatter over
the remaining raspberries and
chocolate chips. - 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. - 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. - 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.