Preparation time: 20 minutes + chilling
Setting time: 30 minutes


  • butter
  • 1 jar fruity raspberry jam
  • 10 slices white bread, crusts removed
  • 75g Staffords Choc Chips
  • 4 medium free-range eggs
  • 1½tsp Staffords Vanilla Extract with Seeds
  • 2tbsp icing sugar
  • 450ml low-fat milk


  1. Generously spread butter and jam onto the bread. Cut into triangles. Layer into a 2-litre ovenproof dish, scattering the Staffords Choc Chips between the slices.
  2. Whisk together the eggs, Staffords Vanilla Extract with Seeds, icing sugar and milk. Pour over the bread and leave to soak for 1 hr.
  3. Heat the oven to 180°C and bake the pudding for 30-40 minutes, until golden and just set.


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