SERVES: 4Traditional bread and butter pudding is a thing of joy. It’s an old-fashioned recipe, so I’ve given it a modern update by adding white chocolate and fresh raspberries. Don’t be afraid to leave it in the oven for a few minutes longer so it takes on a bit of dark colour, as that’s where the flavour comes in.Ingredients75g butter, plus extra to grease the dish8 slices white bread, crusts removed125g raspberries100g white chocolate chips225ml whole milk225ml double cream1 vanilla pod, split and seeds scraped out3 large eggs25g caster sugarTo finish3 tbsp apricot jam25g icing sugarMethod1. Heat your oven to 160C (180C non-fan). Grease a one litre baking dish.2. Butter the slices of bread. Cover the base of the baking dish with a layer of buttered bread. Scatter over half of the raspberries and half of the white chocolate chips.3. Layer the remaining bread slices on top and scatter over the remaining raspberries and chocolate chips.4. In a pan over a medium-low heat, heat the milk and cream together with the vanilla seeds. Beat the eggs and sugar together in a bowl, then pour on the hot creamy milk, stirring as you do so. Carefully pour the egg mix over the bread.5. Stand the baking dish in a deep roasting tray and pour enough cold water into the tray to come about 2.5cm up the side of the dish.6. Bake for 30 minutes or until the pudding is just set and golden.7. In a small pan, heat the apricot jam with a splash of water, then pass through a sieve. Set aside.8. Dust the pudding with icing sugar and wave a cook’s blowtorch over the surface to caramelise. Brush with the warm apricot glaze and serve, with clotted cream or ice cream if you like.
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