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.
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
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