Bread and butter pudding with chocolate sorbet

Paul Ainsworth's bread and butter pudding recipe is given spice by a Grand Marnier-fuelled chocolate sorbet served on the side - the perfect British dessert to end an autumnal meal

Bread and butter pudding recipe

Dessert

Easy

5 hours 30 minutes plus freezing

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Method

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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

Next, bring all the ingredients including the syrup to a boil, then leave to cool

Place the mixture in an ice cream maker and freeze

Whilst the sorbet is freezing, start the bread and butter pudding by buttering the bread, then slicing it into triangles

Butter an oven proof dish and sprinkle in a layer of sultanas

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

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

Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick

Making a bain-marie

If you don't have a bain-marie, you can make one. Preheat the oven to 180°C and fill a roasting tin to halfway with water, before placing the cappuccino cup in the water and the roasting tin in the oven

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

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