Raspberry & white chocolate pudding

Cold wet weather equals yummy puddings! Combining raspberries & hidden bursts of white chocolate with a simple jam sponge roll to become an indulgent treat.

Submitted by Kerrie Beers

Raspberry & white chocolate pudding

Cold wet weather equals yummy puddings! Combining raspberries & hidden bursts of white chocolate with a simple jam sponge roll to become an indulgent treat.
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins

Ingredients
 

  • 400g jam roll sliced into 16 even pieces
  • 4 eggs lightly whisked
  • 2 cups milk
  • 300ml thickened cream
  • 2 tablespoons caster sugar
  • I & 1/2 cups frozen raspberries
  • 200g white chocolate chopped. (original recipe says 100g. I've tried both, I prefer more, so your choice)

Instructions
 

  • Lightly grease 1.5L bowl.
  • Arrange half jam roll slices on base of dish.
  • Combine milk, cream, egg & sugar in a jug. Pour half the mixture over the jam roll slices.
  • Sprinkle with the chocolate & 1 cup of raspberries.
  • Top with remaining jam roll slices.
  • Pour over remaining milk mixture & sprinkle with remaining raspberries.
  • Cook in slow cooker on HIGH with a tea towel under the lid for 3 hours or until custard is set. (it is cooked when the centre is set)

Notes

  • Note: when this rises & sets it 'just' fits in the 1.5L bowl, my tea towel was slightly stained by the raspberries on top. You may like to try 3L bowl
  • Plain Jam rolls are used in this recipe, NOT the rolls with cream.
  • I allow the pudding to cool & 'set' before slicing up serves.
  • Chocolate jam roll & strawberries would be a nice alternative
Tried this recipe?Let us know how it was!

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