Chocolate and orange bread and butter pudding


  • 1 tub clotted cream, to serve
  • 100g/3½oz dark chocolate drops
  • 1½ loaves brioche, thickly sliced, crusts removed
  • 2 large oranges, zest only
  • 1 vanilla pod, split and seed seeds removed
  • 250ml/9fl oz double cream
  • 250ml/9fl oz milk
  • + 4 more ingredients
    • pinch salt
    • 50g/2oz demerara sugar, plus extra for sprinkling
    • 8 free-range egg yolks
    • 115g/4oz unsalted butter, at room temperature, plus extra for greasing

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. ...

View full recipe at SpringPad


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