Raspberry Jam & Butter Pudding Recipe

Introduction

This Raspberry Jam & Butter Pudding is a comforting twist on a classic dessert, combining rich custard-soaked brioche with sweet raspberry jam. Perfectly golden and served with a splash of double cream, it’s an indulgent treat that’s surprisingly simple to make.

Ingredients

• 250ml whole milk
• 300ml double cream, plus extra to serve
• 1 tsp vanilla bean paste
• 3 eggs, plus 1 egg yolk (freeze the white for another recipe)
• 45g golden caster sugar
• 100g unsalted butter, plus extra for the baking dish and buttering the brioche
• 6 brioche rolls, halved
• 120g seedless raspberry jam
• 2 tbsp demerara sugar

Instructions

1. Step 1: Warm the milk, double cream, and vanilla bean paste together in a saucepan over low heat. Stir gently until the mixture is steaming but not boiling.
2. Step 2: In a heatproof bowl, whisk together the eggs, extra egg yolk, and golden caster sugar until combined. Slowly pour the warm milk mixture into the eggs, whisking continuously to create a smooth custard.
3. Step 3: Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls, then arrange six halves over the base of the dish.
4. Step 4: Spoon half of the raspberry jam evenly over the brioche base. Arrange the remaining brioche halves on top, followed by the rest of the jam.
5. Step 5: Pour the custard mixture evenly over the arranged brioche and jam. Leave the pudding to soak for at least 15 minutes. You can chill it for several hours if needed before baking.
6. Step 6: Preheat the oven to 200°C (180°C fan)/Gas 6. Sprinkle the demerara sugar over the top of the pudding and bake for 30 to 35 minutes, or until golden and bubbling.
7. Step 7: Serve the pudding hot in bowls with extra double cream poured over for a luxurious finish.

Tips & Variations

• Use day-old brioche for better soaking without becoming too soggy.
• Swap raspberry jam for blackberry or strawberry jam for a different fruity flavor.
• For extra crunch, sprinkle toasted nuts like almonds or hazelnuts on top before baking.

Storage

Store any leftover pudding covered in the refrigerator for up to 2 days. Reheat gently in the oven at 160°C until warm throughout. Avoid microwaving as it may affect texture. The pudding is best enjoyed fresh for optimal taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen brioche rolls for this pudding?

Yes, you can use frozen brioche rolls; just thaw them completely and pat dry any excess moisture before assembling the pudding.

What can I substitute for double cream in the recipe?

If you prefer a lighter version, you can use whole milk instead of double cream, though the pudding will be less rich and creamy.