Creamy Chocolate Raspberry Summer Pudding

Name: Creamy Chocolate Raspberry Summer Pudding
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters cream; 1 large egg; 6 servings Chocolate syrup or sauce to garnish; 473 milliliters raspberries, divided; 4 Tbsps seedless raspberry preserves; 283 grams semisweet chocolate, finely chopped; 1 teaspoon vanilla extract; 10 slices white bread; 296 milliliters whole milk, divided

For $2.3 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 590 calories, 10g of protein, and 33g of fat. This recipe serves 6. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes about 12 hours. A mixture of raspberry preserves, egg, raspberries, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In small bowl, whisk 1/4 cup milk with egg; set aside. In medium saucepan, heat remaining milk, cream, and chocolate over medium heat, stirring, until chocolate is melted.

Ingredients you will need

Chocolate

Cream

Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk a cup of hot chocolate mixture into egg mixture. Return it all back to the saucepan and continue to cook, stirring, just until slightly thickened, about 30 seconds (see note). Don't bring to boil.

Ingredients you will need

Hot Chocolate

Egg

Equipment you will use

Sauce Pan

Whisk

Remove from heat, stir in vanilla, and keep warm.

Ingredients you will need

Vanilla

In small bowl, mash 1 cup raspberries with fork. Stir in preserves until combined; set aside. Using a round cutter the same diameter as the mug (or ramekin) you plan to use, cut out approximately 24 circles of bread.

Ingredients you will need

Raspberries

Preserves

Bread

Equipment you will use

Ramekin

Bowl

Spoon a tablespoon of the warm chocolate sauce into the bottom of each mug and place a bread disc on top, followed by a teaspoon of raspberry mixture and 2 tablespoons of the chocolate sauce. Continue to layer bread, raspberry mixture, and chocolate sauce, until the mugs are filled, finishing with chocolate sauce. Scraps of bread can be used to fill the mugs as well.

Ingredients you will need

Hot Fudge Sauce

Raspberries

Bread

Chill for at least 8 hours, or preferably overnight. To serve, eat directly out of the mug, or run a knife along the inside of each cup and turn out onto plate.

Equipment you will use

Knife