Description
This Raspberry Jam & Butter Pudding is a delightful twist on traditional bread and butter pudding, featuring buttery brioche rolls layered with sweet raspberry jam, soaked in a rich vanilla custard, and baked to golden perfection. Served warm with extra double cream, it offers a comforting dessert perfect for any occasion.
Ingredients
Scale
Custard
- 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
Pudding
- 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
- Prepare the custard mixture: Warm the milk, double cream, and vanilla bean paste together in a saucepan over low heat, stirring occasionally until the mixture is steaming, ensuring it does not boil. In a heatproof bowl, whisk together the eggs, egg yolk, and golden caster sugar until combined. Gradually pour the warm milk and cream mixture into the egg mixture, whisking continuously to achieve a smooth custard base.
- Prepare the baking dish and brioche: Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the brioche roll halves thoroughly to add richness and create a golden crust when baked.
- Assemble the pudding: Arrange six buttered brioche halves over the base of the prepared dish. Spoon half of the seedless raspberry jam evenly over this layer. Place the remaining brioche halves on top, then spread the remaining jam over them. Pour the custard mixture evenly over the assembled brioche and jam. Allow the pudding to soak for at least 15 minutes to absorb the custard; it can be kept chilled for several hours if needed.
- Bake the pudding: Preheat the oven to 200°C (180°C fan) or gas mark 6. Sprinkle the demerara sugar evenly over the top of the pudding to add sweetness and create a caramelized topping. Bake the pudding for 30–35 minutes, or until it is golden brown and set.
- Serve: Serve the pudding hot in bowls, drizzling extra double cream over each portion for added indulgence.
Notes
- Butter the brioche well to ensure a rich, golden crust after baking.
- Do not let the custard mixture boil to avoid curdling the eggs.
- Allowing the pudding to soak for longer enhances the custard absorption and texture.
- The leftover egg white can be frozen for later use in other recipes such as meringues.
- Use seedless raspberry jam for a smoother texture in the pudding.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: raspberry jam pudding, butter pudding, brioche pudding, baked custard dessert, raspberry dessert, British pudding
