As we near towards the Festive season tastes begin to change and classic combinations make their return – turkey and cranberry, sage and onion, red wine and mulling spices, and in this case chocolate orange! Most people will have at one time or another received the classic blue and orange square box in a stocking or under the tree and this dessert combines the flavours of a Terry’s Chocolate Orange in the Mother of comfort food desserts…Bread & Butter Pudding.
An old time favourite from an era that saw food rationed and with a few luxurious updates it is still as popular as ever. In fact if I see this dessert on a menu anywhere I’m more than likely to order it but the debate is always cream, ice cream or custard. Well folks, the choice is yours!
Chocolate Orange Bread and Butter Pudding
- 10 slices of day old crusty bread
- 50g unsalted butter, melted
- 75g sultanas
- 50ml Grand Marnier
- 500ml whole milk
- 125ml double cream
- 1 vanilla pod split or 1 tbsp vanilla extract
- zest of an orange
- 6 large eggs
- 100g dark chocolate pieces
- 4 tbsp demerara sugar, plus extra to sprinkle
- Soak the sultanas in the Grand Marnier in a small dish for an hour or overnight and cover.
- Warm the milk and double cream in a medium saucepan with the vanilla pod/extract until you see steam coming off the top of the pan. Zest the orange into the pan and immediately remove from the heat.
- Slice the crusty loaf and halve the slices into triangles if they are on the large side.
- Reserve enough slices for the top of the dish and cover the bottom of a medium sized ovenproof dish with the remaining bread.
- Pour half of the melted butter over this bottom layer, scatter with half of the soaked sultanas, most of the chocolate pieces and arrange the remaining bread over the top.
- Scatter with the remaining sultanas and chocolate, tucking some between the top slices of bread as you go and pour the remaining orange alcohol into the warm vanilla infused milk. Remove the vanilla pod and
- Crack the eggs into a large bowl, whisk with the demerara sugar and continue whisking as you pour in the warmed vanilla milk.
- Carefully pour the egg custard mixture over the bread and use your fingers to gently press the bread down into the custard mix so it all soaks in.
- Preheat your BBQ to 160c/325f roasting/indirect heat with the lid down and vents open as applicable.
- Place a metal oven tray on the grill in the area of roasting heat, put the bread and butter pudding dish inside and sprinkle the top of the dish the a little extra sugar. Pour water from a freshly boiled kettle into the metal tray to create a bain marie and close the lid.
- Bake for 30 minutes or until the custard has set and the top has cramelised and has that satisfying *tink* when tapped with the back of a spoon.
- Remove the pudding dish from the BBQ and serve with pouring cream or perhaps ice cream. Enjoy!