I tried to put the title in Aramaic but then, searching the internet, I found out that in the language of Jesus, there is no mention of bread. I found bread in the Syriac version of the Lord’s Prayer, which is not the original Aramaic. Well, I can not argue with that as my knowledge of both is zero and I decided to go for the English version, thank you very much. Why have I put this title? Because I am writing a recipe with our daily bread, an old, traditional, English one. And it is just amazing because I have never thought of a desert so delicious with bread, the main ingredient. Apart from the desert I used to eat, sometimes, when I was a child, with bread and sugar, very popular among children those days. You just had a slice of bread, damp it with a bit of water and sprinkle sugar on top. And there it was, something quick and nice for the craving children. Now I will write about something that requires a bit of work, but not too much and it is much more tasty. Imho, it is very easy to make and delicious, and I know as I did it myself, lots of times and following different recipes. Today, I am presenting you a very good one, though I haven’t made it yet. It is from “The Lady” magazine, from 30 of November 2004. I will also mention what you can replace as, you know, being creative in the kitchen, is a MUST.
Chocolate Bread and Butter Pudding
- 400 ml (3/4 pint) double cream (replace with milk if you don’t have cream)
- 200 ml (7 fl oz) Baileys Irish Cream liqueur (or serve yourself and forget about using it in the recipe)
- 200 g (7 oz) caster sugar (or any organic substitute you use)
- 2 vanilla pods, split in half lengthways (or 2 tbsp vanilla sugar)
- 6 free-range egg yolks (you can do without)
- 6 whole free-range eggs
- 10 slices brioche, each slice about 1 cm (1/2 inch) thick (or our daily bread)
- 200 g (7 oz) dark chocolate (at least 70 % cocoa solids), chopped (please, please, leave the chocolate alone)
- Place the cream, Baileys, sugar and vanilla pods in a large saucepan and heat, stirring, until the sugar has dissolved. Remove from the heat and cool. Remove the vanilla pods.
- Pre-heat the oven to 140 °C/ 275˚F or Gas Mark 1 and grease a shallow 2-3 pint capacity ovenproof dish. Whisk the egg yolks and eggs together in a large bowl and strain in the cream mixture. Whisk lightly to blend. Cut the brioche slices in half diagonally and arrange in the dish in slightly overlapping layers. Pour the cream mixture over the top and leave for 10 minutes.
- Melt the chocolate in a microwave oven or by placing it in a heatproof bowl over a pan of hot water, making sure that the water does not touch the bowl. Pour over the top of the pudding. I don’t have to say to dip your fingers in the chocolate. 😉 Place in a baking dish half-filled with warm water and transfer to the oven. Bake until set, about 50 minutes.