Choco­late bread pud­ding with ba­con cus­tard

Now (UK) - - You & Improved -

takes: 2 hours serves: 8-10 EN­JOY: sounds weird but se­ri­ously, it’s to­tally worth the ef­fort. Who knew ba­con and choco­late was such a great combo?

YOU’LL Need:

150g un­salted but­ter, plus a lit­tle ex­tra for greas­ing 140ml dou­ble cream 800ml milk

40g milk choco­late, roughly chopped

40g dark choco­late (70% co­coa), roughly chopped 4 egg yolks

140g caster sugar, plus ex­tra for dust­ing

1 loaf of white bread, sliced and but­tered

FOR the cus­tard… 6 rash­ers of smoked streaky ba­con 150ml milk 150ml dou­ble cream 2 egg yolks 35g caster sugar

1 Pre­heat oven to 140°C and but­ter an oven­proof dish (ap­prox­i­mately 28 x 23cm).

2 To make the pud­ding, put cream and milk into a sau­cepan and bring to the boil, then add choco­late and whisk un­til melted be­fore re­mov­ing from heat. Whisk yolks and sugar in a bowl, then pour in the choco­late cream. Whisk again, then strain.

3 But­ter the bread and layer in the dish, adding la­dles of the choco­late cus­tard in be­tween. Press down with your fin­gers to make sure it’s soaked prop­erly. Dust the top of your pud­ding with a few pinches of sugar, and place in the oven for 30 mins.

4 Mean­while make your cus­tard. Put ba­con into a medium sau­cepan and caramelise over a medium heat, pour­ing away any fat that comes out. When it’s all brown, add the milk and cream and bring to the boil. Then lower heat and al­low to in­fuse for 30 mins.

5 In a bowl, whisk to­gether egg yolks and sugar. Bring cream back to the boil, and strain. Slowly pour cream on to the yolk mix and stir well. Put back into the pan and heat gen­tly un­til it thick­ens a lit­tle, tak­ing care not to let it scram­ble and go lumpy. 6 Serve the pud­ding hot with cus­tard poured over.

Recipe taken from Fever-tree: The Art of Mix­ing (£15, Mitchell Bea­z­ley), avail­able at oc­to­pus­books.co.uk

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