Chocolate and Orange Bread and Butter Pudding served with a Cointreau Chocolate Sauce
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 12.00 | pc | Bread, white sliced |
| 100.00 | g | MARVELLO Full Fat Margerine cut into bit sizes pieces |
| 300.00 | g | CARTE D’OR Chocolate Lava Cake powder |
| 500.00 | ml | MEADOWLAND Classique 10 x 1L |
| 500.00 | ml | Milk full cream |
| 200.00 | g | Castor sugar |
| 30.00 | ml | Orange zest |
| Chocolate Chips 100g | ||
| Cointreau Chocolate Sauce | ||
| 30.00 | ml | Cointreau (orange liquor) |
| 250.00 | ml | CARTE D'OR Chocolate Sauce 6 x 2L |
| 100.00 | ml | MEADOWLAND Classique 10 x 1L |
Preparation
1. Cut away the crust of the white bread.
2. Cut the bread into quareters and arrange in a muffin pan with the marvello pieces and the chocolate chips and arrange in between the bread slices.
3. Whisk together the chocolate lava mix, milk, meadowland classique, castor sugar and orange zest.
4.Pour the chocolate lava mixture evenly over the bread.
5. Bake at 180 degree Celsius for 30 minutes.
6. Cointreau Chocolate Sauce: Place all the ingredients into a saucepan and bring to the boil. Remove from the heat and serve with Bread and Butter Pudding.
Recipe review
(0 Ratings, 0 Reviews)
