Thursday, June 3, 2010

Mixed berry and dark chocolate sourdough bread and butter pudding

Well, it's officially winter in the ACT. And that means COLD. For months on end. Last year, we thought winter had gone, but it made a spectacular three week come back - in OCTOBER... Aaaaaaanyway, the point is that Canberra gives me the prime opportunity to make winter desserts, like this one! So let's make mixed berry and dark chocolate sourdough bread and butter pudding. Here's what you'll need:


Start by slicing the sourdough into thick slices. You'll need five slices. Do as you wish with the rest of the loaf - I recommend toast. Or dipping it in olive oil and balsamic vinegar...

Butter the bread - you'll want to leave the butter sitting out for a couple of hours to actually make it spreadable! And no, margarine or spreadable butter is NOT a plausible alternative...

Mmmmmmmm, butter..................

When you've done that, cut the bread into chunks. No need to make them even or symmetrical or anything - any old chunks will do!

Next, take a block of dark chocolate. According to the recipe, you can also use milk or white chocolate. Or a mixture of all three. But frankly, I think that would be a bit gross... So I'll stick to dark chocolate!

Chop the chocolate into chunks too:

Next, we start on the custardy bit. Take four eggs and chuck them into a bowl. Sorry about that broken yolk. It looks so...messy...

Then pour in 1 1/4 cups of cream. The recipe calls for pouring cream, but I don't see why thickened cream wouldn't work just as well!

Then add in 1/2 cup of caster sugar:

And a teaspoon of vanilla extract. If you're using vanilla essence, you'll need to double that:

Then whisk the whole lot together until combined:

Teeeeeeeeeeeeeeeeechnically, you should toss all of this together in a bowl, but I was feeling lazy, which is why the end result isn't nearly as pretty as it should be. If you're doing it properly, toss the buttered bread and the chocolate with 1 1/2 cups of mixed berries in a bowl before putting them in a 2 litre ovenproof dish. If you're doing things my way, put the bread into the ovenproof dish, then dump the berries and the chocolate on the top...

Pour the custard mixture over the top:

Mmmmm, berries......

Let it sit for 15 minutes to allow the bread to absorb the custard mixture:

And chuck it into the oven at 160 degrees. Let it bake for 50 minutes - this was about half way through the cooking time:

At the end of the 50 minutes, pull it out of the oven and let it sit for 1o minutes. Like I said before, it's not particularly pretty. It's MUCH prettier if you're not in a hurry and make it properly!!

Cut it into portions or just scoop it out with a spoon. Either way works fine!

Yuuuuuuuuuuuuuuuuum. Again, if I'd taken the time to mix the berries and the chocolate through rather than dumping it on the top, it would be have been more uniform and less stratified. But oh well......... It still tasted pretty damned good!! Although next time, I think I might try it with just raspberries and see how it turns out.


Enjoy!!
K :) xx

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