Recipe for decadent Bread and Butter Pudding with chocolate chips and raspberry jam
1 jar fruity raspberry jam
10 slices white bread, crusts removed
75g Magicmelt Choc Chips
4 medium free-range eggs
1½tsp Staffords Vanilla Extract with Seeds
2tbsp icing sugar
450ml low-fat milk
Generously spread butter and jam onto the bread. Cut into triangles. Layer into a 2-litre ovenproof dish, scattering the Magicmelt Choc Chips between the slices.
Whisk together the eggs, Staffords Vanilla Extract with Seeds, icing sugar and milk. Pour over the bread and leave to soak for 1 hr.
Heat the oven to 180°C and bake the pudding for 30-40 minutes, until golden and just set.