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Baked french chocolate and brioche pudding with orange butterscotch toffee and double cream

Michael Moore
 
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Baked french chocolate and brioche pudding with orange butterscotch toffee and double cream

Serving size: Serves 6
Cuisine type: French
Cooking time: Less than 60 minutes
Special options: Kid friendly, Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

INGREDIENTS

Pudding
600ml cream
3 large fresh eggs
1 vanilla pod
150g Dark French chocolate
100g caster sugar
1 medium sized sweet brioche loaf
100g butter
1 orange, zested

Orange butterscotch sauce
200g caster sugar
1 orange juice and zest
60g butter
2 tablespoons double cream
METHOD

Bring the cream vanilla and the sugar to the boil making sure you dissolve the sugar.

In a bowl whisk the egg and the orange zest together.

In another bowl place the chocolate, pour the hot cream over and mix well to dissolve then pour over the egg mixture whisking well.

Slice the brioche and brush with the butter lay the slices into your baking dish.
Pour the strained hot chocolate custard over the brioche and allow to stand for 5 minutes to absorb the custard.

Bake in a medium oven for 15 minutes, remove dust with icing sugar and serve hot with double cream and toffee sauce.

In a saucepan cook the sugar to a dark caramel remove from the heat and whisk in all the remaining ingredients, taking care it will be hot and could splash. Allow to cool slightly before serving.
 
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User comments
knowing some one who dosent like fruit pudding at christmas this could be a delight for her christmas puddiung share

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