Kirsten Tibballs’ Chocolate Bread & Butter Pudding

Cooking Directions

• Preheat the oven to 170°C degrees.
• To create the Cinnamon Crumble, In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and flour until there are no lumps of butter but it doesn’t quite come together. Add in the remaining ingredients and combine while still maintaining a crumble consistency. Store in the fridge until required.
• Then to create the chocolate sauce, in a saucepan, boil the cream and vanilla. Pour the boiling mixture over the chocolate placed in a bowl whisk until the chocolate has melted.
• To make the Bread & Butter Pudding, Use the zest and juice of half an orange and combine it with the eggs, egg yolks, brown sugar, salt. Once combined, add in the Bulla Cooking Cream and the chocolate sauce that you’ve made to create a custard base.
• Butter the bread slices and cut into quarters and arrange with the point facing up in a 250mm x 250mm baking dish.
• Cover with the prepared custard base and sprinkle with the cinnamon crumble. Bake at 170°C for 25-30 minutes.