Prep Time = 30 mins
Cooking Time = 35 mins
Makes = 8
An old school favourite with a twist to keep you on your toes.
600ml Thick Cream
2 Cinnamon Quills
1 tsp Vanilla Extract
150g Milk Chocolate – chopped
100g Chilli Chocolate – chopped
75g Caster Sugar
4 Egg Yolks
2 tbsp Dark Rum (optional)
400g Brioche Loaf – roughly chopped
150ml Creme Fraiche
1 tbsp Icing Sugar
Shaved Chocolate/Powdered Cinnamon/Icing Sugar to serve
Combine milk, cinnamon, vanilla and 500ml of the cream in a pan over medium heat. Bring to a simmer and then pour into a bowl containing both the milk & chilli chocolate. In a separate bowl whisk caster sugar and egg white until pale. Whisk in the chocolate mixture until combined, add the rum and stir through.
Place the brioche pieces in a large bowl and strain the chocolate mixture over the top. Allow this to stand at room temperature for 30 minutes, occasionally pushing down on the brioche so it can absorb the liquid.
Preheat the oven to 180℃/ 160℃ Fan/Gas Mark 4 and lightly grease 8 individual ovenproof dishes. Divide the brioche mixture evenly between each dish and place in a deep baking tray. Pour boiling water into the tray upto halfway up the sides of the dishes. Bake for 25 minutes or until they have just set.
Whilst the puddings are baking, whisk the remaining 100ml of cream with creme fraiche and icing sugar until it forms soft peaks. Spoon onto the puddings and decorate to serve.