Chocolate Bread and Butter Pudding with Marmalade Sauce
- 500 mls milk
- 500 mls cream
- Grated rind of an orange
- 1 vanilla pod (split)
- About 6 slices of white bread
- 100g cocoa
- 8 egg yolks
- 2 eggs
- 100g caster sugar
- 200g chocolate, melted
- 350g chunky marmalade
- 250 mls water
- icing sugar
Place the milk, cream, orange rind and the vanilla pod into a pan and bring to the boil. Remove from the heat, whisk in the cocoa and leave to infuse for 30 minutes.
Pre-heat the oven to 150° C.
Remove the crusts from the bread and cut into 5mm slices. Cut each slice on the diagonal and place two triangles of bread into 6 – 8 individual ramekins.
Whisk together the egg yolks, eggs and sugar until the sugar has dissolved. Strain the milk and cream mixture through a fine sieve onto the eggs and sugar and whisk together. Finally add the melted chocolate and stir well. Ladle the mixture gently into the ramekins so as not to disturb the bread. Place the ramekins into an oven tray and fill it with boiling water to come 1/3 of the way up the sides of the ramekins. Cover the whole bain-marie with foil and place in the pre-heated oven for about 40-50 minutes. The very centre of each pudding should just shake slightly when they are ready. Remove from the oven and the bain-marie.
To make the sauce, place the marmalade and water in a small pan and bring slowly to the boil. Stir and remove from the heat. Cover the top of each pudding with a spoonful or two of marmalade sauce. Alternatively, sprinkle a little icing sugar on to each pudding and serve the marmalade sauce on the side.
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