Individual choc bread puds
Wilkie Collins, I Say No
400ml double cream
75g caster sugar
4 egg yolks
150g milk chocolate, broken into pieces, plus extra for grating
100g chocolate spread icing sugar, for dusting
4 small ovenproof dishes flat oven tray
Place the ovenproof dishes on the oven tray. In a large microwaveable jug, combine 200g of the double cream with the milk and heat in the microwave for 1½ mins. In a large saucepan, whisk together the caster sugar and egg yolks for 2-3 mins until creamy. Whisk the milk mixture in gradually, then place on the heat and simmer on a high heat, whisking constantly, for 3-4 mins until slightly thickened. Add the chocolate pieces to the milk mixture and whisk until the chocolate has melted.
Pour approximately 4 tbsp of the chocolate mixture into each of the ovenproof dishes. Slice the brioche into 12, then spread the slices with the chocolate spread. Layer the bread within the 4 ovenproof dishes, tearing the brioche into smaller pieces if necessary, to fill each dish. Pour the remaining chocolate mixture into the dishes and allow the bread to soak up the mixture for 30 mins.
In the meantime, preheat the oven to 180°C/160°C fan/gas mark 4, then cook the puddings for 30-35 mins until the custard is set and the tops are firm.
In a large bowl, whisk the remaining cream for 2-3 mins until firm, then spoon onto the top of the puddings. Grate the extra chocolate over the top of the puddings, and serve.
“If I ever meet with the man who fulfills my ideal, I shall make it a condition of the marriage settlement, that I am to have chocolate under the pillow”