White Chocolate Raspberry Pudding
This recipe has to be classified as one of those ‘go to’ success dessert puds and a different take on the classic bread and butter pudding. I have been making it for years and it has never let me down. So delicious and so so easy to make.
Obviously fresh raspberries are the best but I have tried it with tinned (drained from the syrup) and frozen (no need to defrost) and the end result is still as delicious.
I also recommend to use a 24cm diameter oven proof dish for a nice deep pudding but it is also possible to bake in a 26cm or 28cm diameter dish, just expect the end result to be less deep (and more than likely you will need to add more cream).
Serve with extra cream or custard but equally as good with a lemon tangy sauce found in my Tangy Lemon Bake recipe Tangy Lemon Bake
Do view the below cooking demonstration video on how to make this fabulous pudding.
Ingredients
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250g fresh raspberries- cleaned
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4 large croissant- broken into bits
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450ml single cream
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200gm white chocolate- melted
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4 tb rum- optional
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2 tbsp of castor sugar
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90g butter- softened
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4 eggs- whole
Instructions
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01 Generously butter an oven proof baking dish.
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02 Break croissant into baking dish.
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03 Mix all remaining ingredients bar croissant in a bowl, add melted chocolate. Mix well.
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04 Add the raspberries, pushing into the croissant pieces.
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05 Pour creamy egg mixture all over broken pieces of croissant and raspberries.
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06 Cover the top with cling film and leave to soak for up to 2 hours or overnight in the fridge.
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07 Remove the cling film and bake in oven 35-40 mins until puffed and the top golden brown.
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08 Dust with icing sugar and serve.
Notes
Croissant vary in size, so if when you cover them with the egg custard and you feel the dish requires more liquid, add another 50ml of cream. I also recommend to use a 24cm diameter oven proof dish for a nice deep pudding but it is also possible to bake in a 26cm or 28cm diameter dish, just expect the end result to be less deep (and more than likely you will need to add more cream). Finally it is also possible to use tinned or frozen raspberries if fresh are out of season. Just make sure you drain them well from the syrup in the tin, and if using frozen no need to defrost, just add them directly.
