Bread and butter pudding with chocolate sorbet

  • Dessert
  • medium
  • 4
  • 5 hours 30 minutes, plus freezing

PT5H30M

Share recipe

Ingredients

Metric

Imperial

Bread and butter

  • 12 slices of white bread, with crust removed
  • 125g of butter
  • butter for greasing
  • 30g of sultanas

Custard

  • 450ml of double cream
  • 150ml of milk
  • 2 vanilla pods
  • 140g of egg yolk
  • 200g of caster sugar, plus extra for glazing

Chocolate sorbet

  • 360g of dark chocolate
  • 750ml of water
  • 150g of caster sugar
  • 2 tbsp of Grand Marnier
1
To make the sorbet, firstly bring 150ml of water and 150g of caster sugar to a boil to make a syrup. Once syrupy, set aside
  • 150ml of water
  • 150g of caster sugar
2
Next, bring all the ingredients including the syrup to a boil, then leave to cool
3
Place the mixture in an ice cream maker and freeze
4
Whilst the sorbet is freezing, start the bread and butter pudding by buttering the bread, then slicing it into triangles
  • 12 slices of white bread, with crust removed
  • 125g of butter
5
Butter an oven proof dish and sprinkle in a layer of sultanas
  • 30g of sultanas
  • butter for greasing
6
Arrange 1 layer of bread triangles in the dish then sprinkle again with sultanas. Repeat this process 2 more times or until you reach the rim of the oven dish
7
To make the custard, bring the cream, milk and vanilla to a boil. In a separate bowl, whisk the egg yolks and 175g of sugar
  • 450ml of double cream
  • 150ml of milk
  • 2 vanilla pods
  • 140g of egg yolk
  • 175g of caster sugar
8
Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick
9
Allow to cool slightly and pour the mixture over the bread and sultanas. Leave this to soak for at least 4 hours, topping it up with more custard if needed
10
Heat the oven to 115°C/Gas mark ¼. Put the pudding dish into a roasting tin and pour some warm water around the sides
11
Bake for 15 – 20 minutes until the edges are browned and the centre still has a slight wobble
12
Allow to cool down a little then sprinkle with castor sugar and caramelize with a blow torch until golden all over
13
Slice the pudding, and position in the centre of a bowl with a generous amount of custard. Serve with a separate bowl of the chocolate sorbet
Share recipe