Choc raspberry doughnut pudding
No matter whether you're planning an elaborate menu or simply going forward for tomorrow Choc raspberry doughnut pudding. This recipe stems from many years of enjoying it at kitchen. I realize that adding a few ingredients to some recipe adds thickness into what exactly is ordinarily dull. You might well be on the lookout for lighter meals to produce together along with your leftovers. Pleasant and light Choc raspberry doughnut pudding ideal for post-vacation. The elements within this recipe receive your tongue pounding, and have become waist-friendly once you need a'bite' following a busy trip. Utilizing several components as choices, this soup has been loaded using a fall and spicy flavor that makes it creamy. The perfect Choc raspberry doughnut pudding to warm up you on chilly winter days. Best for employing leftover. Serving-size are a important element in your daily diet . You need to compare the exact amount of the food that you normally eat to the serving size recorded on the label. Eating substantial servings or parts can cause fat gain.
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How to make Choc raspberry doughnut pudding
Yield = 8Prep 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.
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