Bread and raspberry jam sufganiyot pudding
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6–8
Sufganiyot are jam doughnuts that are a popular treat at Hanukkah. They inspire this baked bread, custard and jam pudding.
Ingredients
For the pudding
- 500ml/18fl oz full-fat milk
- 500ml/18fl oz double cream
- 500g/1lb 2oz white chocolate, broken into small pieces
- 3 free-range eggs
- 6 free-range egg yolks
- 150g/5½oz caster sugar
- 1 tsp vanilla bean paste
- butter, for greasing
- 500g/1lb 2oz brioche loaf, sliced
- 1 tsp cornflour
For the coulis
- 250g/9oz raspberries
- 100g/3½oz caster sugar
- 1 tsp cornflour
Method
To make the pudding, heat the milk and cream in a large saucepan over a medium heat until warm. Add the chocolate and stir until melted.
Put the eggs, egg yolks and sugar in a large bowl and whisk to combine.
Add the milk mixture to the egg mixture a little at a time. Pour the mixture back into the saucepan and cook for 5–8 minutes, or until thick and the consistency of custard. Stir in the vanilla.
Pour a third of the custard into a separate small saucepan and set aside.
Preheat the oven to 200C/180C Fan/Gas 6. Line and grease a 900g/2lb loaf tin.
To make the coulis, place all of the ingredients and 40ml/1½fl oz water in a saucepan and cook for 5–8 minutes. Strain through a sieve into a bowl. Discard the seeds and set aside the coulis.
Evenly layer the brioche slices with the two-thirds of the custard and dollops of coulis in the loaf tin until the tin is full – do not use all of the coulis as some will be used for serving. Bake for 25 minutes or until set.
Meanwhile, heat the remaining third of custard and the cornflour in a small saucepan and cook until it slightly catches and gives a caramelised taste.
Serve the pudding in slices with the caramelised custard and remaining coulis.
