Butter my bread pud

Gigi Perry 22 November 2013

A loaf is all you knead.

Ingredients: 8-10 thick slices of brioche loaf, large handful of chopped toasted hazelnuts, one and a half cups of double cream, generous dollop of golden syrup, zest of one orange, 200g dark chocolate, third of a cup of butter, 4 beaten eggs, icing sugar, vanilla ice cream

Utensils: saucepan, large ovenproof dish/deep baking tray


  1. Cut the brioche slices into triangles and pile them, overlapping, into a buttered ovenproof dish. Go nuts with your nuts! Scatter over the hazelnuts.
  2. Slowly heat the cream, syrup and zest in the pan, gradually stirring in the chocolate and butter until melted. Remove from the heat and pour over the eggs, stirring as you go. Return to the hob and keep mixing until you have fabulously thick, chocolate custard.
  3. Pour the hot chocolate over the brioche, pressing down to fill every crevice with chocolatey wonder. Cover with clingfilm and leave to soak for as long as possible, ideally overnight. Patience, pal.
  4. When you can wait no longer, pop onto the top shelf of a preheated 200C oven. Bake for 25-30 minutes or until you have a crispy, mahogany top giving way to an irresistibly gooey inside.
  5. Dust with icing sugar and serve with a huge dollop of ice cream. Totally glorious. Utter joy.