Name: Chocolate pecan pudding
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 1/2 cup (375ml) milk; 2 cup (500ml) cream; 1/3 cup (75g) caster sugar; 1 teaspoon vanilla extract; 4 eggs; 200 gram ciabatta, sliced thickly; 100 gram dark eating chocolate, chopped coarsely; 1/3 cup (40g) roasted pecans, coarsely chopped

Ingredients

1 1/2 cup (375ml) milk

2 cup (500ml) cream

1/3 cup (75g) caster sugar

1 teaspoon vanilla extract

4 eggs

200 gram ciabatta, sliced thickly

100 gram dark eating chocolate, chopped coarsely

1/3 cup (40g) roasted pecans, coarsely chopped

Method

1.Preheat oven to 160°C (140°C fan-forced).

2.Grease shallow 2-litre (8-cup) ovenproof dish. Layer bread, chocolate and nuts, overlapping slices slightly, in dish. Pour custard over bread.

3.To make custard, combine the milk, cream, sugar and extract in a medium saucepan; bring to the boil. Whisk the eggs in a large bowl. Gradually add the hot milk mixture to the egg mixture while whisking constantly.

4.Place dish in large baking dish, add enough boiling water to come halfway up sides of dish. Bake about 45 minutes or until pudding sets. Remove pudding from baking dish, stand 5 minutes before serving.

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