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By November 27, 2017 0 Comments Read More →

Double Chocolate Chip Bread and Butter Pudding

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Lizzie B shares her experiment for double chocolate chip bread and butter pudding – one for the chocoholics. She apologies for the sugar rush this may cause, as it contains both chocolate chips and chocolate custard. She also uses brioche for the bread which gives this sumptuously sweet dessert a lovely spongy texture. Brioche is a sweetened bread which is becoming more and more popular, moving from ‘tea loaf’ status to even being used as burger buns. For this recipe I used ready-made chocolate-chip mini loaves. The ingredients below are for 4 small, individual puddings.

INGREDIENTS
  • 6 chocolate-chip mini brioche loaves
  • 315ml milk
  • 45ml double cream
  • 2 eggs
  • 35g sugar
  • 2 tbsp cocoa powder
  • Caster sugar (for sprinkling)
METHOD

1         Lightly grease 4 shallow ramekins.

2         Slice the brioche loaves into equal rounds (about 1cm thick).

3         Line the base and sides of each of the ramekins with the brioche rounds, dividing the brioches equally between the 4 dishes, then press down lightly to hold in place. Use the remaining brioche rounds to loosely fill the middles of the ramekins.

4         Place the milk and cream in a heavy-based pan, stir together and gently warm over a very low heat.

5         Blend the sugar and cocoa powder together, then add to the milk and cream, continuing to heat gently and stirring occasionally.

6         Whisk the eggs in a large jug or bowl until pale and fluffy.

7         Remove the milk from the heat and pour a little into the egg mixture, whisking well, then gradually add the remainder of the milk and cream.

8         Carefully pour the chocolate custard equally over each of the prepared brioches. You may need to do this in stages to allow a little time for the custard to be fully absorbed in between filling.

9         Leave the puddings to rest for at least 10 minutes before cooking.

10       Just before cooking, sprinkle a little caster sugar over the top of each ramekin, then place in the centre of a preheated oven at 180°C and cook for 20‒25 minutes.

Serve warm with cream.

LIZZIEB’S TIP!

To make this recipe for 6‒8 people, simply double the above ingredients and use a large casserole dish to prepare and serve.

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