Tana Ramsay's Chocolate Bread and Butter Pudding
Over a year ago
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Ingredients
Accompaniment
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Description
Think of my dishes as culinary versions of ‘wrap up warm’ and ‘kiss it better’…
Method
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1
1. Lightly grease a 20.5cm x 25.5cm baking dish. Cut each slice of brioche in half diagonally and arrange in the baking dish so that all the slices overlap slightly. You will probably have to do two layers of bread. Sprinkle the hazelnuts throughout the bread slices.
2. Put the butter, cream, chocolate and golden syrup into a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the base of the bowl, and let the chocolate and butter melt into the cream. Stir well.
3. In another mixing bowl, beat the eggs. Pour the melted chocolate mixture into the eggs and beat well until the sauce is smooth. Pour over the bread and leave for as long as possible. Ideally, make this pudding in the morning if it is needed for a dinner, or the night before if needed for a lunch.
4. When ready to cook, preheat the oven to 180C/160C fan/350F/gas 4. Bake the pudding for 30 minutes. Remove from the oven and allow to stand for about 10 minutes. Serve with crème fraîche or vanilla ice cream.
Chef's Tips
Prepare this a day in advance and leave in the fridge until ready to cook. Serve with crème fraîche or vanilla ice cream to cut through the richness.
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