Date and chocolate bread and butter pudding
- You'll need a 11cm x 34cm tart pan with removable base.
- 7 dates, halved, pitted
- 125ml (1/2 cup) sweet sherry (see Top Tips)
- 1 loaf white bread, unsliced
- 50g unsalted butter, melted
- 4 eggs
- 2 egg yolks
- 220g (1 cup) caster sugar
- 400ml pouring cream
- 1 teaspoon vanilla extract
- 50g milk chocolate (see top tips), cut into 1cm pieces
- 180ml (3/4 cup) orange juice
- Step 1 - Combine dates and 80ml (1/3 cup) sherry in a small saucepan. Bring to the boil over medium heat. Cool slightly.
- Step 2 - Using a serrated knife, cut crusts from bread. Place loaf right-way up, then halve lengthwise. Turn one half cut-side down, then cut widthwise into 1.5cm-thick slices. You will now have 1.5cm x 4cm x 10cm bread slices. Reserve remaining half loaf for another use.
- Step 3 - Grease tart pan. Line base and sides with foil, extending foil 5cm above rim. Grease foil, then line with a sheet of baking paper the same size as foil. Place bread slices widthwise and upright in pan, then brush with melted butter.
- Step 4 - Preheat oven to 170C. Whisk eggs, egg yolks and 110g (1/2 cup) sugar until well combined. Strain date mixture over egg mixture, reserving dates. Add cream and vanilla, then whisk to combine. Divide chocolate among date cavities, then tuck dates between bread slices. Pull foil and baking paper up around pan rim to prevent liquid leaking, then gradually spoon over custard; allow bread to absorb some of the custard between each addition. Stand for 10 minutes for bread to absorb more custard. Bake for 30 minutes or until top is browned and custard is just set. Cool for 15 minutes.
- Step 5 - Meanwhile, to make syrup, combine remaining 2 tablespoons sherry and 110g (1/2 cup) sugar with orange juice in a pan. Bring to the boil over medium heat, then boil for 10 minutes or until syrupy.
- Step 6 - Using paper as handles and a long spatula to support base, pull out pudding from pan. Drizzle with syrup and serve warm.