A simple chocolate and brioche pudding glazed with apricot jam, the perfect indulgent pud to please the whole family - from Richard Phillips on Lorraine
Ingredients
- 100 g3½ oz butter, softened
- 1 large brioche loaf, preferably ready sliced
- 2 tbsp caster sugar
- 500 ml17½ fl oz double cream
- 250 ml8¾ fl oz milk
- 6 whole eggs
- 1 tsp grated nutmeg
- 100 g3½ oz golden sultanas
- 100 g3½ oz of both white and milk chocolate buttons
- 1 vanilla pod
- Smooth apricot jam, for glazing
- Pouring cream, to serve
Method: How to make Chocolate button pudding
Preheat the oven to 160C/Gas 2.
Heat up the milk and double cream, with the vanilla pod (seeds and pod) and nutmeg. Do not boil.
Separately, whisk together the eggs and sugar until the sugar is dissolved.
Then pour over the milk and cream mix and whisk together.
Slice the brioche (leaving crusts on) brush with one side with the softened butter and lay (over lapping) into an oven-proof pie dish, after one layer has been done, sprinkle with the chocolate buttons and sultanas then repeat the process.
Pour over the egg and cream mix and push the top layer of brioche down so as to be submerged under the mix.
Leave to stand for 15 minutes then place into the oven for 35 minutes.
Remove, melt the apricot jam and brush over the top to glaze.
Serve with pouring cream.
