This is a really easy recipe that doesn't require the scales and delivers a soft and creamy pudding with a delicious crunchy topping.
6 slices of bread, buttered & halved
2 handfuls of dark chocolate chips
0.5 small punnet of raspberries
3 Glenballyeamon free range eggs
2 cups of milk
1 cup of cream
3 tbsp Demerara sugar
1 tsp vanilla extract
Butter for greasing
Grease a baking dish with butter and pre-heat the oven to 180 degrees.
Layer the bread and butter slices in the dish along with the chocolate chips and raspberries.
Whisk the eggs, milk, cream, sugar and vanilla in a bowl then pour over the top of the layered bread.
Push the bread down into the mixture so it starts to soak it up.
Bake the pudding for 25-30 minutes until the top is lovely and crispy, the mixture has set and the main bulk of the pudding wobbles.
Serve with custard, cream and/or ice cream.