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Bread and butter pudding with chocolate sorbet
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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.
First published in 2015
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Ingredients
Metric
Imperial
Bread and butter
Custard
- 450ml of double cream
- 150ml of milk
- 2 vanilla pods
- 140g of egg yolk
- 200g of caster sugar, plus extra for glazing
Chocolate sorbet
- 360g of dark chocolate
- 750ml of water
- 150g of caster sugar
- 2 tbsp of Grand Marnier
SAVE RECIPE
Equipment
- Blow torch
- Ice cream maker
Method
1
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
- 150ml of water
- 150g of caster sugar
2
Next, bring all the ingredients including the syrup to a boil, then leave to cool
- 360g of dark chocolate
- 650ml of water
- 2 tbsp of Grand Marnier
3
Place the mixture in an ice cream maker and freeze
4
Whilst the sorbet is freezing, start the bread and butter pudding by buttering the bread, then slicing it into triangles
- 12 slices of white bread, with crust removed
- 125g of butter
5
Butter an oven proof dish and sprinkle in a layer of sultanas
- 30g of sultanas
- butter for greasing
6
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
7
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
- 450ml of double cream
- 150ml of milk
- 2 vanilla pods
- 140g of egg yolk
- 175g of caster sugar
8
Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick
9
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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