I LOVE Raspberries!

Fruit is one of my most favourite things to eat, I love all fruit and used to spend my pocket money in the greengrocers buying Apricots and Cherries when they were in season.
Berries are divine and are simply (in my opinion) the taste of summer. Today I had a punnet of raspberries and some left over bread and to me that screamed RASPBERRY & DARK CHOCOLATE BREAD AND BUTTER PUDDING with some good quality Vanilla Ice-cream. Fruity, Chocolatey and delicious….Mmmmmmm



6 slices stale bread (just on it’s use by date is perfect)

100g Raspberries

30g Dark Chocolate (chopped into chunks)

3 eggs

50g Caster Sugar

200ml Milk

1 tsp Vanilla extract

1 tbsp Demerara Sugar 

1) Preheat oven to 180oC then cut the crusts off and butter the bread. Then I whizz up the crusts in the Manual Food Processor and Bag and freeze them (they are going to be useful soon).
2) Cut the bread into triangles and put a layer of the triangles into the bottom of an ovenproof dish then scatter 1/3 raspberries and chunks of Chocolate on top and then repeat another 2 times.
3) Mix together the 3 eggs, Caster sugar, Vanilla and Milk and then pour over the layers taking care to cover all of the pudding.
4) Sprinkle Demerara sugar over the top.
Bake for 35 minutes and the serve whilst hot with a scoop of Vanilla Ice-cream.



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