chocolate brioche & Baileys pudding
Description
Chef’s note:
I created this comforting and homely pudding as an alternative to the traditional Christmas pudding for those who aren’t keen on dried fruit. It came about, like most of my recipes, as a bit of an experiment, using what I had on hand in my cupboards. It is very quick and easy, and is now a firm favourite around our Christmas table each year.
The basic recipe can be easily adapted by using plain brioche rolls, omitting the chocolate and adding other various flavours and ingredients such as raisins, dried mixed fruit, marmalade, dates – wherever your fancy takes you. This recipe serves 6-8 people.
You could even make a savoury version adding strong cheese, softened onion and herbs into the egg mixture, just remember to leave out the sugar!
Ingredients
Instructions
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Pre-heat oven to 180°C/350°F/Gas Mark 4.
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Cut each brioche roll into 8 cubes using a serrated bread knife.
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Break the eggs into a large bowl and lightly whisk – breaking them in separately eliminates any issues in removing any rogue pieces of shell from your custard mixture.
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Add the caster sugar, Baileys, milk, and cream to the eggs and whisk well until combined. Pop the brioche and chocolate into the custard mixture and stir until the brioche is well coated. Ideally, allow to soak for 30 minutes, turning occasionally.
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Pour into a shallow ovenware dish or roasting tin, sprinkle with the sugar and bake on the lowest shelf for 40 minutes or until set, crisp
and browned. -
Serve with custard or cream or my Baileys no-churn ice cream.
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Baileys no-churn ice-cream
Whip 500ml double cream to soft peaks, stir in a tin of condensed milk and a good glug or two of Baileys. Mix well, pour into a lidded container and freeze overnight. Yes, it is that easy!- Baileys is optional, this pudding is still delicious without alcohol.
Note
Sonia Duthie, 2019 MasterChef quarter-finalist, says that her love of cooking stems from her childhood. It was a dream come true for Sonia, when on MasterChef, to have Jane Devonshire saying of her chocolate fudge brownies: “you can taste the love in Sonia’s food.” Sonia now runs Sonia’s Kitchen alongside her clinical work in the NHS. In this issue of nourish, she shares a wickedly delicious pudding – perfect both as an alternative to Christmas pudding or for a romantic St Valentine’s Day dessert.
