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 and a crunchy demerara sugar topping. Perfect for cozy evenings, it’s easy to prepare and wonderfully indulgent when served warm with extra cream.

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, cream, and vanilla bean paste together in a saucepan over low heat, stirring occasionally until the mixture is steaming but not boiling.
2. Step 2: In a heatproof bowl, whisk the eggs, egg yolk, and golden caster sugar until well combined. Slowly pour in the warm milk mixture while whisking continuously until smooth.
3. Step 3: Lightly butter a 20 x 30cm ovenproof rectangular baking dish. Butter both sides of the halved brioche rolls.
4. Step 4: Arrange six brioche halves evenly over the base of the dish. Spoon half of the raspberry jam over the brioche.
5. Step 5: Place the remaining brioche halves on top, then spread the rest of the jam evenly over them.
6. Step 6: Pour the custard mixture over the layered brioche and jam. Leave to soak for at least 15 minutes; the pudding can be chilled for several hours if needed.
7. Step 7: Preheat the oven to 200°C (180°C fan)/gas mark 6. Sprinkle the demerara sugar evenly over the pudding.
8. Step 8: Bake for 30–35 minutes, or until the top is golden and crisp.
9. Step 9: Serve the pudding hot in bowls with extra double cream poured over.

Tips & Variations

• Use fresh or frozen raspberries to mix into the jam layers for added texture and flavor.
• For a lighter version, replace half the double cream with extra milk.
• Try swapping brioche for challah or another soft bread if unavailable.
• Allow the pudding to soak longer for a more custard-soaked texture.

Storage

Cover and refrigerate any leftovers for up to 2 days. Reheat gently in the oven or microwave until warmed through. The topping may soften after refrigeration but can be briefly crisped under a grill if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pudding in advance?

Yes, you can assemble the pudding and leave it to soak in the fridge for several hours or overnight before baking. This can enhance the custard absorption and flavor.

What can I use instead of vanilla bean paste?

If you don’t have vanilla bean paste, substitute with 1 teaspoon of vanilla extract or the seeds from half a vanilla pod for similar flavor.