The Dessert Deli by Laura Amos

Author:Laura Amos [Amos, Laura]
Language: eng
Format: epub
ISBN: 9781909039025
Publisher: Legend Press
Published: 2012-09-30T21:00:00+00:00

500g loaf of sliced brioche

100g salted butter

1 litre milk

10 medium free range eggs

200g caster sugar

1 vanilla pod

50g walnuts

50g dark chocolate

Apricot jam to glaze

Serves 8-10

Method

• Preheat the oven to 160°C/325°F/gas mark 3.

• Butter both sides of the bread and set aside. Whisk the eggs and caster sugar together and using a thick-bottomed saucepan, bring the milk and vanilla pod to the boil. When boiled, pour over the eggs and sugar and mix to combine. Pass through a sieve and set aside.

• Cover the base of an 8inch tin with the bread, and alternate the layers with small pieces of chocolate and walnuts. Half fill the tin with the egg mixture, covering the bread, allowing it to absorb the liquid. Continue to layer the bread until you reach the top. Add the remaining custard, to within 1cm from the top of the tin.

• Sprinkle with walnuts and demerera sugar, and place in the preheated oven for 25-35 minutes.

• To finish, you can brush the pudding with warm apricot jam.

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