Name: Raspberry and madeira pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 450 gram packet madeira cake, cut into 2cm cubes; 1 1/2 cup frozen raspberries; 150 gram white eating chocolate, coarsely chopped; 4 eggs, at room temperature; 2 cup cream; 1 cup milk; 2 tablespoon icing sugar; 1 teaspoon finely grated orange zest; 1/4 cup flaked almonds; vanilla ice-cream, to serve

Raspberry and madeira pudding

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Serves 6

Prep

20M

Cook

35M

Total

55M

Ingredients

450 gram packet madeira cake, cut into 2cm cubes

1 1/2 cup frozen raspberries

150 gram white eating chocolate, coarsely chopped

4 eggs, at room temperature

2 cup cream

1 cup milk

2 tablespoon icing sugar

1 teaspoon finely grated orange zest

1/4 cup flaked almonds

vanilla ice-cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 6 x 1-cup oven proof dishes or ramekins. Arrange cake in base of prepared dishes. Top with frozen raspberries and chocolate.

2.Whisk eggs, cream. milk, icing sugar and zest in a large jug. Pour into dishes. Sprinkle with almonds. Place dishes in a roasting pan. Add enough hot water to roasting pan to reach halfway up sides of dishes.

3.Bake for 25 minutes (cover with foil if over browning) or until just set at centre. Remove from oven. Remove dishes from roasting pan. Stand pudding for 5 minutes before serving with ice-cream.

Use 6 slices crustless bread instead of Madeira cake to make a bread pudding. Don’t thaw berries, as they will ‘bleed’ into the custard. Add a dash of vanilla or coconut essence.
Note

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Ingredients

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