A wickedly rich pudding that will satisfy the most indulgent chocoholic. Adjust the recipe to your liking. You can even try experimenting by adding more or less chocolate, but reduce the sugar content as milk chocolate is slightly sweeter.
- 6 brioche au chocolate, cut into slices
- 1 pint double cream
- 1 pint milk
- 8 egg yolks
- 55 g caster sugar
- 100 g bitter chocolate, grated
- 2 tsp freshly grated nutmeg, (level)
- zest of a lemon, finely grated
- 4 tbsp Belgium chocolate spread
- Set the oven to 160 Degrees C. gas 3-4
- Boil the milk, cream and zest together, add the grated chocolate and leave to infuse for 10 minutes.
- Spread the chocolate spread over the sliced brioche, arrange in a baking dish roughly 30 cm x 20cm x 6cm deep, overlapping.
- Place the egg yolks, caster sugar and nutmeg together and whisk until smooth and pale.
- Pour on the boiled cream and milk mixture and whisk well.
- Pour over the bread and leave to soak for 10 minutes, pressing down with a potato masher to ensure the bread is soaked well.
- Cover with foil and place the dish into a deep baking tray. Half fill with boiling water and very carefully pop the pudding in the oven.
- Cook until just set in the middle, 35-40 minutes.
- Remove the tray from the oven and lift off the foil, dust with a little icing sugar and cocoa powder mixed together.
- Serve warm but not hot with vanilla ice cream.
- Jugs of cream are nice to serve with the pudding.
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