WHITE CHOCOLATE BREAD & BUTTER PUDDINGPrep Time: 30 mins Cooking Time: 40 mins Serves: 6-8
Based on a great British favourite, this is rich and indulgent, creamy and seductive. Everyone will want a second helping.
400ml full-fat milk
400ml double cream
200g white chocolate, roughly chopped. Suggestion, El Blanco
4 large eggs
30g raw cane sugar
2 tbsp. sultanas, soaked in a dark rum or brandy for 1-2 days
30g unsalted butter
½ small baguette loaf, cut into about 24 slices 1cm thick
2-litre baking dish
Preheat the oven to 160˚C. Lightly grease the inside of the baking dish with a little butter.
Place the milk and cream in a saucepan over a medium heat and bring just to the boil. Remove from the heat and stir in the white chocolate until melted. Set aside to cool slightly.
In a large bowl, whisk the eggs with the sugar until pale and creamy, then stir into the cream and chocolate mixture.
Pour the mixture into the preheated baking dish and sprinkle over the sultanas.
Butter the slices of bread and arrange them over the top of the custard. Place the baking dish in a roasting tin and pour in enough freshly boiled water to come about halfway up the sides.
Bake in the preheated oven for about 40 minutes, or until just set. The pudding should still be slightly wobbly in the middle.
Serve hot or warm. It is fabulous with a little apricot jam, or a scattering of fresh raspberries and a dusting of icing sugar over the top, plus – for total indulgence – a little whipped cream!