Tuesday, 16 November 2010

Dark chocolate orange bread & butter pudding

I'm a big fan of brioche in bread and butter pudding for the simple, lazy reason that it saves buttering the bread. Chocolate and orange are a classic pairing (as confirmed by my new Flavour Thesaurus!), introduced here in the form of marmalade and clementine zest.

This would make a nice alternative to the ubiquitous Christmas pudding, divinely chocolately and seasonally orangey but without the leaden heaviness of the usual dried fruit bonanza...38 days and counting!

Serves 2 or 3

230ml whole milk
1 whole egg and 1 egg yolk
30g golden caster sugar
80g brioche
15g dark chocolate, roughly chopped
1 tbsp orange marmalade
the zest of a clementine

1) Spread the brioche lightly with marmalade, cut into 1" cubes, then place into a 1 pint (500ml) pie dish with the chopped chocolate.

2) Whisk together the milk, eggs, sugar and zest and pour over the brioche, dunking the bits so that they all get soaked. There should be a few bits of bread poking out of the liquid that will become nice and toasty as they cook.

3) Bake at 350f/180c/gas mark 4 for 45 minutes, until the top is lightly golden and crusty.

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