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Choc-raspberry doughnut pudding recipe
Choc-raspberry doughnut pudding recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulgent dessert: Cinnamon doughnut, raspberry, and chocolate bread pudding. A delightful twist on a classic.
Ingredients:
  • 12 cinnamon doughnuts, split
  • 441.88 gm thickened cream
  • 386.25 gm milk
  • 5 eggs
  • 53.75 gm caster sugar
  • 4.40 gm vanilla extract
  • 100g frozen raspberries
  • Cinnamon sugar, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Place the doughnuts cut-side down in a 5cm deep, 20cm x 30cm metal oval baking pan.
  • Combine cream, milk, eggs, sugar, and vanilla in a large jug or bowl, whisking until smooth. Pour the mixture evenly over the doughnuts, then top with fresh raspberries and chocolate for a delightful finish.
  • Set the pan in a deep roasting pan and add boiling water until it reaches halfway up the side of the baking pan. Gently place in the oven and bake for 45 minutes, or until the pudding's center is lightly firm to the touch. Take out of the oven, let it sit for 5 minutes, then dust the pudding with cinnamon sugar before serving.

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