Chocolate Orange Bread & Butter Pud
perfect for sharingCalories
:
1346 kcalProtein
:
26.6g proteinTotal
:
1 hour 20 minutesDifficulty
:
EasyEgg(s) not included
Allergens:
- Milk
- Soya
- Wheat
- Nuts
- Almonds
- Hazelnuts
- Nuts
- Spelt (wheat)
- Wheat
- Sesame
- Cashew nuts
- Macadamia Nuts
- Almonds
- Milk
- Pistachio nuts
- Rye
- Brazil nuts
- Oats
- Cereals containing gluten
- Peanut
- Walnuts
- Pecan Nuts
- Barley
- May contain traces of allergens
- Egg
- Soya
Elevated with the unbeatable combination of chocolate and orange, this Bread and Butter Pudding is the perfect indulgent treat.
Ingredients
Serving amount
1 unit(s)
Orange
220 grams
Creme Fraiche
(Contains: Milk)
100 grams
Chocolate Chips
(Contains: Soya May be present: Hazelnuts, Nuts, Spelt (wheat), Wheat, Sesame, Cashew nuts, Macadamia Nuts, Almonds, Milk, Pistachio nuts, Rye, Brazil nuts, Oats, Cereals containing gluten, Peanut, Walnuts, Pecan Nuts, Barley)
4 unit(s)
Brioche Rolls
(Contains: Wheat May be present: Milk, Cereals containing gluten, Egg, Soya)
20 grams
Almonds
(Contains: Nuts, Almonds)
75 grams
Sugar
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Butter
100 milliliter(s)
Milk
Nutrition Values
Energy (kJ)5631 kJ
Energy (kcal)1346 kcal
Fat82.7 g
of which saturates40.6 g
Carbohydrate140.4 g
of which sugars80.8 g
Dietary Fiber9.2 g
Protein26.6 g
Salt1.1 g
Potassium210.3 mg
Calcium53.5 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Oven dish
•Whisk
Cooking steps
1
- Place a pot over medium-high heat.
- Add the creme fraiche, 100ml milk, sugar, chocolate and 2 tbsp butter.
- Stir on medium heat until the chocolate has melted, 3-4 mins. Set aside to cool for 5-10 mins.
- Meanwhile, zest and juice the orange. Whisk 2 eggs.
- Slice the brioche rolls widthways to create 2cm thick round slices, approximately 6-8 per roll.
2
- Once the chocolate has cooled, add in the eggs and 2 tbsp orange juice. Add orange zest to taste and mix 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 27cm x 18cm).
- Pour any remaining chocolate over the bread.
- Leave to soak for at least 30 mins (ideally 40-60 mins).
3
- 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 top.
- Bake until set and slightly crisp on top, 20-25 mins.
- Allow to cool before serving.
