Friday, July 15, 2011

Bread Pudding with Chocolate Beer Sauce

With my Pear and Marsala Crumble Cake going a little pear shaped I decided I would present a Bread Pudding with Chocolate Beer Sauce. This dessert is actually one of my little brother's all time favourites to make as it is delicious and oh so easy to create. Preheat your oven to 180°C and place five large eggs, 5 tablespoons cocoa powder and five tablespoon of raw caster sugar into a mixing bowl and beat until smooth and silky.

Then gradually whisk in 300ml of single cream and 700ml of skim milk.

Take thick slices of white bread and dip into the liquid so they soak up the gorgeous chocolate custard and place on the bottom of a rectangular baking dish. I know Jamie Oliver recommends removing the crusts but where possible I like to minimise waste, so I just leave the crusts on. Then take a few pieces of 70% dark chocolate and a sprinkling of roasted nuts (my recommendation is pecans or hazelnuts) and scatter around the dish. Then repeat until your dish is full and pour the rest of the chocolate custard into the pan.

Once the dish is full, sprinkle with some more nuts and sugar on the top and place into your oven for 30 minutes or until the top is golden and the center wobbles gently. While it is baking, take 100ml dark beer, 100ml double cream and two tablespoon of raw caster sugar and stir until it comes to a gentle boil. Remove from heat and add 100g of 70% dark chocolate. Serve pudding warm with chocolate sauce drizzled over the top. It's glorious and keeps well in the fridge. Yummo!

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