Berry and White Chocolate Winter Pudding
I usually make this bread and butter style pudding with raspberries, but as I had an excess of foraged blackberries in the freezer, I chose to use some of those up instead. The blackerries worked just as well...if a little on the 'pippy' side. The white chocolate melts and forms delicously goey lumps....aaahhh, so good. This is my comfort food for winter.
Ingredients (serves 6)
500g sliced white bread, (homebaked is best but if buying, "Helga's White" is good). Leftover croissants, brioche or fruit breads could also be used.
butter, for spreading
1 cup of your favourite jam, or jam to match the berries (I used homemade blackberry jam).
300g berries of your choice - eg. raspberries, blackberries, blueberries...or a mixture
200g white chocolate, chopped
1/4 cup sugar
1 tbs plain flour
3 free range eggs
1 tsp vanilla extract
500ml thickened cream
Preheat oven to 170c. Grease a medium oven dish. Butter and jam the slices of bread and close slices together to form sandwiches. With a knife (electric is very handy), remove any thick crusts and cut the sandwiches into 2cm cubes. Layer half the sandwich cubes, half the white chocolate and half the berries in the dish. Repeat with the next half.
In a bowl, whisk eggs, sugar and flour together. Add cream and vanilla and whisk to combine. Pour the mixture over the ingredients in the dish and set aside for 10-15 minutes, to allow the custard to soak into the bread.
Bake for 1 hour, or until top is golden.
Serve warm, with cream or ice-cream.