Bread and butter pudding is a classic cold-weather dessert, and this recipe has a chocolatey wild berry twist! Indulgent and delicious.
Serves 6 Prep Time 15 Minutes Cook Time 60 Minutes
50g butter, softened (we love Rolling Meadows)
8-10 slices thick white bread
260g berry jam (we love Barker’s of Geraldine Spreadable Fruit)
½ cup chocolate chips
2 cups milk (we love Meadow Fresh)
1 cup cream
2 Tbsp dark cocoa powder (we love Avalanche)
½ cup caster sugar
2 tsp vanilla extract
1 Tbsp granulated sugar (white or demerara)
To serve: cream, custard or ice cream
- Preheat oven to 160ºC bake. Cut the bread slices in half, then spread with butter, followed by the jam.
- Grease a small ovenproof dish. Arrange the bread slices in the dish, while sprinkling the chocolate chips in between. Whisk the remaining ingredients together in a bowl, then pour over the bread. Allow the milk mixture to soak into the break for a few minutes, then sprinkle over the granulated sugar. Place the dish into a large, deep baking dish, then pour in enough boiling water to reach halfway up the sides of the baking dish.
- Place into the oven and bake for 1 hour or until just set. Serve with cream, custard or ice cream if desired.