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Chocolate Bread and Butter Pudding

55 minutes

4 - 6 servings

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55 minutes

Pudding
Cherry Tarts

Introduction

This is a chocoholics dream!

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Oven temperature

160°c/140°c fan – 325°f – Reg 3

Steps

Preparation

  1. Break the chocolate into small pieces

  2. Separate eggs (keep whites and make some meringues)

  3. Grease sides of a baking dish

Instructions

  1. Cut each pan au chocolat and lay it around the sides and centre of the dish

  2. Put the cream and milk in a pan and gently heat until just about to boil

  3. Quickly add most of the chocolate to the milk mixture and stir until all is melted.

  4. Push the rest of the chocolate pieces in between the pan of chocolate.

  5. Whisk the egg yolks and sugar together.

  6. Slowly add the chocolate milk to the egg mixture.

  7. Pour over the pan au chocolat and leave to soak in for approx. 10 minutes.

  8. Bake in the oven for 30 minutes until set.

Cooks tips

Do not through the whites of the eggs away. Make a batch of meringues you can keep them for at least 3 weeks in an airtight tin.

Serve with

A dollop of double cream

Other recipe ideas

Wine pairing

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Cherry Tarts

Ingredients

  • 4 pain au chocolat

  • 300ml double cream

  • 150ml full-fat milk

  • 100g 70% dark chocolate

  • 3 egg yolks

  • 2tab caster sugar