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Easy jam roly-poly pudding
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulgent chocolate and raspberry bread pudding with a hint of jam. Bake alongside dinner for a mouthwatering dessert.
Ingredients:
  • 400g packet jam roll, sliced into 16 even pieces
  • 500ml (2 cups) milk
  • 300ml carton thickened cream
  • 4 eggs, lightly whisked
  • 40.00 gm caster sugar
  • 100g packet white chocolate, chopped
  • 185g (1 1/2 cups) frozen raspberries
Instructions:
  • Grease a 2 1/2L (10 cup) baking dish and layer half of the jam roll slices on the bottom.
  • In a large jug, mix milk, cream, egg, and caster sugar. Pour half of the mixture over the jam rolls. Add chocolate and 1 cup of raspberries. Layer with the remaining jam roll slices. Pour over the rest of the milk mixture and sprinkle with the remaining raspberries. Let it sit for 10 minutes to soak.
  • Preheat the oven to 180C/160C fan forced. Bake until the top is golden and the custard is set, about 40-45 minutes. Allow to stand for 10 minutes before serving.

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