Chocolate bread and butter pudding with Turkish delight

Chocolate bread and butter pudding with Turkish delight

By
From
Moorish
Serves
8
Photographer
Mark Roper

A stunningly rich and delicious hot pudding, ideal for cold winter nights. This is definitely a deluxe bread and butter pudding – too good for weeknight dinners. It is perfect for dinner parties though, as you make it up to two days ahead of time. The key is to use stale bread that is unsliced and of good quality. Ready-sliced varieties are too moist, which prevents good absorption of the custard.

Ingredients

Quantity Ingredient
150g best quality dark chocolate
210ml thickened cream
210ml milk
4 tablespoons rum or brandy
110g caster sugar
75g unsalted butter, cubed
pinch ground cinnamon
3 large eggs
half a loaf stale white bread, cut into 2 cm cubes, about 400 g
100g rose or orange-blossom flavoured turkish delight, quartered

Method

  1. Break the chocolate into pieces and put in a bowl with the cream, milk, rum or brandy, sugar, butter and cinnamon. Sit the bowl over a pan of simmering water and allow the chocolate and butter to melt completely and the sugar to dissolve. Don’t stir, and be patient – this can take a few minutes. Chocolate can be temperamental, so don’t be tempted to do this directly over the heat. It is also best not to let the bowl touch the water. When the chocolate and butter have melted and the sugar has dissolved, stir well.
  2. In a separate bowl, whisk the eggs and then pour the chocolate mixture on. Whisk thoroughly.
  3. Lightly butter an 18 cm x 23 cm ovenproof baking dish. Cover the bottom of the dish with a layer of the chocolate mixture, then tip in the cubed bread. Pour the remaining custard over evenly, and squish gently to ensure that all the pieces of bread are well coated. Cover the dish with cling film and allow to sit for a few hours at room temperature, then refrigerate for at least 24 hours – 48 is even better.
  4. Preheat the oven to 180°C.
  5. Remove the cling film and carefully dot in the pieces of Turkish delight. Bake on the top shelf for 30–35 minutes. The top should be crunchy, the centre soft and squishy. Allow it to stand for 5 minutes before serving with lightly whipped cream, flavoured, if you like, with a few drops of orange-blossom water.
Tags:
Malouf
Greg
Lucy
Moorish
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