Chocolate Bread Pudding Recipe - Laura Vitale - Laura in the Kitchen Episode 337
Hot Chocolate Chip Panettone Pudding
Preparation time:30 minutes,
Cooking time:30 minutes
400g (14oz) dark chocolate 600ml (1pt) double cream
60g (2½oz) butter 100g (4oz) sugar 3tbsp rum 2 free-range eggs 1 chocolate chip panettone, around 500g (1lb 2oz) (we used Sainsbury’s)
you will need
2.25-litre (4pt) ovenproof pie dish
1Put the chocolate, cream, butter, sugar and rum into a heatproof bowl, then heat over a pan of gently simmering water, stirring occasionally until smooth. Cool for 10 minutes, then stir in the eggs to make
a thick, smooth custard.
2Slice the panettone and arrange overlapping slices in the ovenproof dish (you may not need it all). Spoon over the chocolate custard, allowing it to soak into the panettone before adding more. Cover and chill until ready to serve (it will keep like this overnight).
3Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Uncover the dish and bake for 30 minutes, until the panettone is firm to the touch and the custard is lightly set but still glossy. Cool for 5 minutes before serving with clotted cream or vanilla ice cream.
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