The Proof In The Pudding

 

Katie Fleming, our Consumer Community Manager, shared a recipe that not only sounds dreamily indulgent, but also the perfect way to use up those odds and ends of cream, chocolate and bread (panettone would be ideal) left over from festive feasting.

 

WHISKY-INFUSED CHOCOLATE BREAD AND BUTTER PUDDING

INGREDIENTS

325ml each of whole milk and double cream

150g plain chocolate, chopped

1 large egg plus 5 large egg yolks

75g caster sugar

50ml 12 Year Old Viking Honour

300g sliced white bread cut into quarters (or panettone, croissants or similar)

25g toasted hazelnuts, chopped

1½ tablespoons of demerara sugar

 

Plus

Butter to grease your baking dish

Icing sugar to dust before serving

Cream or ice cream to serve alongside

 

METHOD

1. Lightly grease a 2.5l ovenproof dish and preheat your oven to 170 degrees (150 fan/gas mark 3).
2. Pour the milk and double cream into a pan and bring to the boil; remove from the heat and add the chocolate, stirring until fully melted.
3. Beat together the single egg, five egg yolks and caster sugar and gradually add the chocolate mixture, beating well after each addition.
4. Stir in the whisky and strain into a jug through a sieve.
5. Arrange the bread neatly in the dish, overlapping the slices and sprinkling some of the hazelnuts in between.
6. Pour most of the chocolate custard over the bread, press down lightly and leave to soak for 20 minutes before pouring over the rest.
7. Scatter the demerara sugar and remaining hazelnuts on top and bake for 30-35 minutes until the chocolate custard is set.
8. Dust with icing sugar and serve with cream or ice cream – vanilla is perfect.