Pain au Chocolat Pudding

After spying this with my little eye in the 'Delicious Magazine' ......can you tell I'm a fan of that mag?! I felt the need to make it. Not because I like chocolate, I actually don't. But as I've said before I do need to get into being able to make desserts, which Paul thinks is a great idea.

Also, Marks and Spencer sell their version of this dessert and it sells really well - especially when they advertise it on the TV. I personally could only eat a spoonful of this, but saying that I can see that if you like chocolate - go no further and just make this dessert because you'll love it!

Just double the amount of everything to easily serve 6


When it comes out of the oven you will need to let it cool until just warm before serving.



Yield: 2-3 

Pain au Chocolat Pudding

Just double the recipe to serve more people.

ingredients:

2 Pain au Chocolat
Butter for greasing
150ml milk
150ml double cream (heavy cream)
1/2 a vanilla pod - split length ways
2 eggs - yolks only. Free range of course
65g golden caster sugar
50g plain chocolate 70% cocoa solids - grated
a little icing sugar for dusting

instructions

Preheat your oven to 180c/Fan160c/Gas 4

Put the pain au chocolat into thick slices and place into a suitably sized greased dish to hold the slices nicely - leave no big gaps. Put the milk, cream and vanilla pod into a saucepan and over a gentle heat for about 5 minutes, until almost boiling then remove from heat

In a large bowl, whisk together the egg yolks and sugar until creamy. Strain the milk into the egg mixture, making sure you give it a good whisk.

Now whisk in 3 quarters of the grated chocolate. Pour the mixture over the pain au chocolat and leave for about 10 minutes for the mixture to soak into the pain au chocolat.

After 10 minutes you can now sprinkle over the remaining chocolate
Put the baking dish in a large tin and pour boiling water in the tin to come halfway up the sides of the dish with the pain au chocolat in. Bake for about 40 - 45 minutes until the custard is softly set

Lift the dish out of the tin with the water in and set aside until just warm.
When you're ready to serve, sprinkle with a little icing sugar and serve with with cream
Created using The Recipes Generator

20 comments

  1. Fine, eat just one spoonful...I get two portions, right?

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  2. Sounds fab! I love pan au chocolat

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  3. I have a very little gift for you on my last post "E for What?!" dear :)

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  4. I'd be doubling this just for me, looks fabulous.

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  5. Just the photo did me in. That looks so delicious!

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  6. Wowzers here...I bet this screamed delicious!

    -DTW
    [www.everydaycookin.blogspot.com]

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  7. Jan--

    I've seen you around and wanted to say hi!

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  8. Rich and delicious. My husband loves anything that full of chocolate. Delicious!

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  9. Oh gosh Jan! You're making me very hungry here and I have already eaten four cookies this morning! (Looking at food blogs is dangerous to the waistline) I am a great fan of delicious magazine too. It's my absolute favourite. I love Sainsbury's magazine as well. Oh heck I am addicted to all cooking mags, but Delicious is my fav.

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  10. Just popped in via the Blonde Duck and it looks like I'm just in time. Haven't had a snack yet this morning so, could you please pass me a spoonful, or two...

    Thanks so much for sharing...

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  11. Chocolate heaven is right here! Looks so good!

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  12. Dear jan
    thankx for the comment. well special chillies are long light green in colour & especially for this dish only. it is not spicy as the name mentions but uc an get it in indian markets in east ham, east london.

    that choco du pain is a lovely dish. i heard it from my hubby who is a professional chef & came to know that pain is an italian word for bread. sounds interesting.

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  13. Thanks for stopping by my blog! :) It's always nice to meet new Invisible Friends (and not be ignored when you stop by their place!) :)

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  14. I think this pudding would be a hit in my house!
    A delicious looking pud.

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  15. WOW! This takes bread & butter pudding to a while new level...

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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