Orange Choc Bread & Butter Pud
perfect for sharing
The quantities provided above are averages only.
Ingredients
1 unit(s)
Orange
220 grams
Creme Fraiche
(Contains Milk)
100 grams
Chocolate Chips
(Contains Soya)
4 unit(s)
Brioche Rolls
(Contains Wheat May be present Cereals containing gluten, Egg, Milk, Soya)
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
75 grams
Sugar
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Butter
100 milliliter(s)
Milk
Nutrition Values
Utensils
Cooking Steps
Place a pot on medium-high heat. Add the creme fraiche, 100ml milk, sugar, chocolate and 2 tbsp butter. Stir on medium heat until the chocolate chips have melted, 3-4 mins.
Set aside to cool for 5-10 mins.
Meanwhile, zest and juice the orange.
Slice the brioche rolls widthways to create 2cm thick round slices, approximately 6-8 per roll.
Once the custard has cooled, whisk into it the 2 eggs, 2 tbsp orange juice and orange zest to taste until well combined.
Soak the slices of bread in the chocolate custard, 10-15 secs each.
Lay each piece vertically in an ovenproof dish (approx 27cmx18cm). Pour any remaining chocolate custard over the bread and leave to soak for at least 30 mins, or ideally 40-60 mins.
When the pudding has 10 mins of soaking time remaining, preheat your oven to 200°C/180°C fan/gas mark 6.
Scatter the almonds over the pudding. Bake the pudding in the oven until set and slightly crisp on top, 20-25 mins.
Once baked, allow to cool before serving.
