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How to make Choc raspberry doughnut pudding

Yield = 8
Prep time: 0:15
Cook time: 0:45
Total time: 1:00

Ingredients

  • 12 cinnamon doughnuts, split
  • 1 3/4 cups thickened cream
  • 1 1/2 cups milk
  • 5 eggs
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 100g frozen raspberries
  • 100g dark chocolate, finely chopped
  • Cinnamon sugar, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Arrange doughnuts, cut-side down, over base of a 5cm-deep, 20cm x 30cm metal oval baking pan.
  • Step 2 Whisk cream, milk, eggs, sugar and vanilla in a large jug or bowl until combined. Pour mixture over doughnuts. Sprinkle with raspberries and chocolate.
  • Step 3 Place pan in a deep roasting pan. Fill roasting pan with boiling water to halfway up side of baking pan. Carefully transfer to oven. Bake for 45 minutes or until centre of pudding is just firm to touch. Remove from oven. Stand for 5 minutes. Sprinkle pudding with cinnamon sugar. Serve.