Recipe Index

Ingredients

• 18 fl oz full-fat milk
• 18 fl oz heavy cream
• 1 lb 2 oz white chocolate, broken into small pieces
• 3 free-range eggs
• 6 free-range egg yolks
• 5 1/2 oz granulated sugar
• 1 tsp vanilla bean paste
• butter, for greasing
• 1 lb 2 oz brioche loaf, sliced
• 1 tsp cornflour
• 9 oz raspberries
• 3 1/2 oz granulated sugar
• 1 tsp cornflour

Method

1. Warm the milk and heavy cream in a large saucepan over medium heat and stir in the white chocolate until it melts.
2. Whisk the eggs, egg yolks and 5 1/2 oz sugar in a large bowl, add the chocolate milk a little at a time, return the mixture to the pan, and cook for 5 to 8 minutes until it thickens to a custard, then stir in the vanilla bean paste.
3. Pour a third of the custard into a small saucepan and set it aside for serving.
4. Heat the oven to 400°F and line and grease a 2 lb loaf tin with butter.
5. Cook the raspberries, 3 1/2 oz sugar, teaspoon of cornflour and about 1 1/2 fl oz water in a saucepan for 5 to 8 minutes, then strain the coulis through a sieve into a bowl and discard the seeds.
6. Layer the brioche slices in the loaf tin with the remaining two-thirds of the custard and dollops of coulis, holding some coulis back for serving, and bake the pudding for 25 minutes until set.
7. Reheat the reserved custard with its teaspoon of cornflour until it slightly catches and tastes caramelised.
8. Serve the sufganiyot pudding in slices with the warm caramelised custard and the rest of the raspberry coulis.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data