Chocolate Pudding recipe from the Range Cooker Specialist

• 50g. (2 ozs.) butter
• 225g. (8 ozs.) brioche, thickly sliced
• 100g. (3.5 ozs.) dark chocolate, grated
• 300 ml. (.5 pint) milk
• 150 ml. (.5 pint) double cream
• 2-3 drops vanilla essence
• 2 eggs
• 50g. (2 ozs.) caster sugar
• 1.5 litre (3 pint) ovenproof dish

Method

Butter the sliced brioche. Place in a greased dish in layers, sprinkling 50g (2 ozs) . of the grated chocolate between layers.

Whisk the eggs and sugar together. Warm the milk and pour onto the egg mixture. Stir in the essence, remainder of the chocolate and the cream.

Pour over the brioche and bake for 40 minutes or until the custard has set.

2 Oven models: With the solid shelf on position 2 bake on shelf position 4 of the roasting oven.

4 Oven Nobel: As above or in the baking oven for 45 minutes.