Chocolate bread pudding with brandy cream

chocolate bread pudding with brandy cream
2H 45M



1.Grease 1.5-litre (6-cup) pudding steamer.
2.Beat butter, sugar and brandy in small bowl with electric mixer until light and fluffy. Gradually beat in egg (mixture will curdle at this stage). Transfer mixture to large bowl, stir in ground almonds, chocolate, breadcrumbs and sifted cornflour and cocoa.
3.Spread mixture into steamer. Cover with pleated baking paper and foil; secure with string or lid. Place steamer in large saucepan with enough boiling water to come halfway up side of steamer, cover pan with tight- fitting lid. Boil 2¼ hours or until firm, replenishing water as necessary to maintain level. Stand pudding for 5 minutes before turning out.
4.Meanwhile, make brandy cream, bring milk and vanilla bean to the boil in small saucepan. Reduce heat, simmer, uncovered, 5 minutes. Remove from heat, cool, strain, remove bean, wash and reserve for future use. Combine egg yolks, sugar and cornflour in medium heatproof bowl over medium saucepan of simmering water, stir in milk until mixture thickens slightly. Stir in brandy.
5.Serve hot pudding with brandy cream

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