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12 December 2010 @ 11:58 pm
Advent-ures in cooking  
I accidentally invented the evilest pudding in the world. Should you wish to feel your arteries seize up, and have your friends thank you even as they clutch at their hearts, here is the recipe.

1 loaf brioche
1 tub chocolate spread (the proper stuff, not Nutella, Belgian for preference)
At least 100g chunks of dark/bittersweet chocolate (more is fine, whatever you have)
300mL cream
450mL whole milk
vanilla pod, split, or 2tsp vanilla extract
6 eggs
85g caster sugar

1. Preheat the oven to 175° C. You can butter your pudding dish at this point, but I never bother. You want a dish that is deep-sided and at least 6-8 cups in volume. Find a larger baking dish that you can sit the first one into, pour water into the outer dish until it comes halfway up the sides of the small, inner dish
2. Pull apart the brioche into medium-sized pieces and slather them merrily with chocolate spread. Cover the base of the inner dish with the brioche pieces and scatter chocolate chunks over and between the pieces.
3. In a 2L saucepan, heat the milk and cream together, with the vanilla. At the same time, beat the eggs and sugar together in a large bowl until the sugar is dissolved. When the milk starts to bubble, remove the vanilla pod if used (you can give it a v quick rinse, pat it dry and pop it into your sugar jar for delicious flavoured sugar if you like). Pour a small amount of milk into the egg mixture and beat in. Add milk to egg little by little, beating after each addition, until it's all in the bowl, then pour back into the saucepan and stir constantly until it heats through. You don't need to thicken this custard mix, just warm up the eggs.
4. Pour the custard mix over the brioche pieces. Squish the brioche down into the custard, helping it to soak into the bread. Pop the two dishes into the oven, on an oven tray if you would like for easier handling. Bake for 45 minutes. Serve hot, or cold, with cream or ice cream if you really and truly hate your arteries. Mmmmmmmm ...
bonfoi: calvinbonfoi on December 12th, 2010 03:24 pm (UTC)
What exactly is "proper" chocolate spread?

And, just so you know, I felt an artery almost seize up as I read through the recipe. *lol*
blamebramptonblamebrampton on December 12th, 2010 03:31 pm (UTC)
It's the old-fashioned sort which is basically cocoa and fat and a bit of sugar, but none of your namby pamby other flavourings like hazelnuts or almonds or similar. Desperately bad for you, but really yummy. I used to bewail its lack of availability in Australia, and friends would point me towards Nutella, which is like complaining that you can no longer have sex with Alexander Skarsgard and someone offering you a cucumber.

However, I recently found a brand from Belgium that tastes just like the ones of mu childhood! Now if I can just find someone who imports Pims Lu biscuits here, the chocolate mousse for preference, but I would settle for the raspberry, my future as a chocaholic will be happily secured!
bonfoibonfoi on December 12th, 2010 03:49 pm (UTC)
Okay. I may have to make my own. Our part of the US Midwest has lots of Nutella, but not much else.
Sometimes You Get Marshmallows: foodflorahart on December 12th, 2010 07:27 pm (UTC)
Yeah, I have nothing similar to that out here, either.