Recreate Rachel Allen's delicious take on the traditional bread and butter pudding
- 12 slices of white bread, crusts removed
- 50 g (2oz) butter, softened
- 250 g (9oz) fresh or frozen raspberries
- 200 g (7oz) white chocolate, chopped into small pieces, or white chocolate chips
- 4 eggs
- 450 ml (16fl oz) double or regular cream
- 225 ml (8fl oz) milk
- 125 g (41/2oz) caster sugar
- pinch of salt
- 1 tblsp granulated sugar, for sprinkling
- 20 x 25cm (8 x 10in) ovenproof dish
- Butter the bread and arrange four slices, buttered side down, in a single layer in the dish. Scatter over half the raspberries and white chocolate pieces or chips, then cover with four more slices of bread, buttered side down again. Add the remaining raspberries and chocolate pieces/chips, followed by a final layer of bread, placed buttered side down.
- In a large bowl, whisk together the eggs with the cream, milk, caster sugar and salt, pour this mixture over the bread. Cover the dish with cling film and leave to stand for an hour, or in the fridge overnight – this will allow the bread to soak up the egg and cream mixture.
- When you’re ready to bake the pudding, preheat the oven to 180°C (350°C), Gas mark 4.
- Sprinkle the granulated sugar over the pudding, and then prepare a bain-marie. Place the pudding dish in a large, deep-sided roasting tin and pour in enough boiling water to come about halfway up the sides of the pudding dish. This regulates the heat in the oven and ensures the eggs don’t scramble.
- Carefully transfer the dish and bain-marie to the oven and bake for about 1 hour or until the pudding is crisp and golden on top and just set in the centre – a skewer inserted into the middle will come out clean. Remove from the oven, allow to cool slightly, and serve warm with cream or vanilla ice cream.
More by Rachel Allen:
- Steak and watercress bearnaise
- Ivan's chinese crispy mackerel pancakes
- Smocked haddock and cockle soup