NUTTY BRIOCHE PUDDING WITH CHOCOLATE

NUTTY BRIOCHE PUDDING WITH CHOCOLATE

Creamy and comforting, bread and butter pudding is one of my all-time favourite puddings. This nutty brioche version, which includes dried apricots, walnuts and chocolate, is especially luxurious, yet simple to make.

INGREDIENTS

SERVES: 6-8

1 brioche loaf, about 500g, sliced

100g butter, softened, plus extra for greasing

8 egg yolks

75g caster sugar

600ml double cream

1 tsp cardamom pods, lightly crushed

150g dried apricots, roughly chopped

150g shelled walnuts, toasted and chopped

150g dark chocolate (70% cocoa solids), broken into small pieces

Demerara sugar, for glazing

METHOD

1: Lightly butter an oven proof dish, about 23x33cm. spread the brioche slices with butter on both sides.

2: To make the custard, using an electric hand mixer, beat the egg yolks and sugar in a large bowl until the mixture becomes pale and fluffy. Meanwhile, put the cream and cardamom pods into a saucepan and place over a medium heat until bubbles start to appear round the edge of the pan.

3: Pour the cream through a sieve onto the egg and sugar mixture, whisking constantly. Pour the mixture back into a clean pan and return to a medium heat. Cook, stirring, for a few minutes until the custard thickens just enough to coat the back of a wooden spoon. Pass back through a fine sieve into a bowl or jug and let it cool slightly.

4: To assemble the pudding, pour a layer of custard into the greased dish. Scatter in half of the chopped apricots, walnuts and chocolate, then arrange a layer of buttered brioche on top. Repeat these layers so you have two layers of brioche, then finish with a layer of custard. Leave to stand for 30 minutes, (or refrigerate for up to 3-4) hours before baking.

5: Preheat the oven to 140°C/ Fan 120°C/ Gas 1. Bake the pudding for 25-30 minutes until the custard is just set. Remove from the oven and leave to stand for 10 minutes.

6: Sprinkle a layer of demerara sugar on top of the pudding and glaze, using a cook’s blowtorch, until caramelised and golden-brown. If you don’t have a blowtorch, place under a medium-hot grill for a couple minutes until the sugar is caramelised. Serve with cream or ice cream if you fancy, though the pudding is very good just as it is.

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INGREDIENTS

SERVES: 6-8

1 brioche loaf, about 500g, sliced

100g butter, softened, plus extra for greasing

8 egg yolks

75g caster sugar

600ml double cream

1 tsp cardamom pods, lightly crushed

150g dried apricots, roughly chopped

150g shelled walnuts, toasted and chopped

150g dark chocolate (70% cocoa solids), broken into small pieces

Demerara sugar, for glazing

METHOD

1: Lightly butter an oven proof dish, about 23x33cm. spread the brioche slices with butter on both sides.

2: To make the custard, using an electric hand mixer, beat the egg yolks and sugar in a large bowl until the mixture becomes pale and fluffy. Meanwhile, put the cream and cardamom pods into a saucepan and place over a medium heat until bubbles start to appear round the edge of the pan.

3: Pour the cream through a sieve onto the egg and sugar mixture, whisking constantly. Pour the mixture back into a clean pan and return to a medium heat. Cook, stirring, for a few minutes until the custard thickens just enough to coat the back of a wooden spoon. Pass back through a fine sieve into a bowl or jug and let it cool slightly.

4: To assemble the pudding, pour a layer of custard into the greased dish. Scatter in half of the chopped apricots, walnuts and chocolate, then arrange a layer of buttered brioche on top. Repeat these layers so you have two layers of brioche, then finish with a layer of custard. Leave to stand for 30 minutes, (or refrigerate for up to 3-4) hours before baking.

5: Preheat the oven to 140°C/ Fan 120°C/ Gas 1. Bake the pudding for 25-30 minutes until the custard is just set. Remove from the oven and leave to stand for 10 minutes.

6: Sprinkle a layer of demerara sugar on top of the pudding and glaze, using a cook’s blowtorch, until caramelised and golden-brown. If you don’t have a blowtorch, place under a medium-hot grill for a couple minutes until the sugar is caramelised. Serve with cream or ice cream if you fancy, though the pudding is very good just as it is.

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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