8 sl Fruit loaf of brioche
70 g Butter
3/4 c Milk
2 c Thick cream
1/2 c Castor sugar
100 g Dark chocolate
4 Eggs; lightly beaten
1/2 c Grated or finely chopped
-chocolate
2 tb Golden syrup
Preheat the oven to 165c. and grease an ovenproof baking dish.
Spread the brioche of fruit loaf with butter and cut the bread into
triangles. Layer these over the base of the baking dish and continue
layering until all the bread has been used.
In a large saucepan, combine milk, cream and sugar and stir well
until the sugar dissolves. Bring this mixture to the boil then remove
from heat. Add the chocolate and stir to combine. Allow this mixture
to sit for 10 minutes until the chocolate has totally melted. Stir
well. Add the lightly beaten eggs and mix well to combine.
Pour half the chocolate custard over the bread and allow it to absorb
the liquid before pouring over the remaining liquid custard. Sprinkle
with chopped or grated chocolate and drizzle with golden syrup.
Bake at 165c. for 50 minutes or until the pudding looks puffy and is
golden brown and firm to the touch. Sprinkle with icing sugar or
cocoa if desired.
Yields
1 servings