Ingredients
115g/4oz unsalted butter, at room temperature, plus extra for greasing
8 free-range egg yolks
50g/2oz demerara sugar, plus extra for sprinkling
pinch salt
250ml/9fl oz milk
250ml/9fl oz double cream
1 vanilla pod, split and seed seeds removed
2 large oranges, zest only
1½ loaves brioche, thickly sliced, crusts removed
100g/3½oz dark chocolate drops
1 tub clotted cream, to serve
Preparation method
1.
Preheat the oven to 180C/350F/Gas 4. Grease a 2½ litre/4½ pint
baking dish with butter.
2.
Whisk the egg yolks with the demerara sugar and salt in a bowl until
pale and fluffy.
3.
Place the milk, cream, vanilla pod, vanilla seeds and orange zest into
a heavy-based pan and bring to the boil. Immediately take off the
heat, then set aside for a few minutes for the flavours to infuse.
Discard the vanilla pod.
4.
Slowly pour the warm milk and cream mixture into the egg yolks and
sugar, whisking continuously, until smooth and well combined.
5.
Butter the brioche slices and cut into triangles. Layer a third of the
bread slices in the buttered baking dish, followed by a third of the
dark chocolate drops. Repeat with two more layers of bread and
chocolate drops, then pour the custard mixture over. Sprinkle some
extra demerara sugar over the top of the pudding.
6.
Bake for 25-30 minutes, or until the pudding is golden-brown and set.
Serve hot, with spoonfuls of clotted cream alongside.
less than 30 mins
preparation time
30 mins to 1 hour
cooking time
Serves 4
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