Winter Pain au Chocolat and Marmalade Bread and Butter Pudding

Transcription

1 Winter Pain au Chocolat and Marmalade Bread and Butter Pudding Ingredients: 4 large or 6 small pain au chocolat, cut into 2 ½ cm slices 5 tbsp orange marmalade 290ml full fat milk 290ml double cream 1 vanilla bean, cut in half lengthways 4 egg yolks 100g Menier milk chocolate, grated 125g golden caster sugar Zest of 1 orange Serves 6 34

2 Pre heat the oven to 180 C. Lightly butter a large ovenproof baking dish and arrange the sliced pain au chocolat in the dish, overlapping each slice. When you have covered the bottom of the dish, spread 2½ tbsp of orange marmalade evenly over the slices. For the second layer, arrange the rest of the pre-sliced pain au chocolat on top, again over-lapping each slice. Spoon the rest of the orange marmalade over these and spread evenly, then set aside. Place the milk, cream, vanilla bean and orange zest into a medium saucepan and cook on a low heat until it is just about to boil, then remove from the heat and set aside to infuse. Place the egg yolks and sugar into a large mixing bowl and whisk together until light in colour and texture, then pour the warm milk and cream into the whisked eggs and sugar, and whisk again until combined. Whisk in 80g of the chocolate. Pour the egg mixture evenly over the pain au chocolat and leave to stand for 5 10 minutes. This will allow the pain au chocolat to absorb the liquid. Scatter the remaining grated chocolate over the top. Place the dish into a large roasting tray and pour in enough hot water to come halfway up the side of the dish. Bake the pudding for about 40 minutes, or until the custard is set and the top is nicely crisp and golden brown. Once cooked remove from the oven and allow to cool slightly. To serve: Serve with ice cream or pouring cream. 35

3 Winter Rich Chocolate and Seville Orange Sauce Ingredients: 250g Menier Dark Chocolate, roughly chopped 350ml whipping cream 10 Seville oranges, to make approx 320ml juice Zest of 2 Seville oranges 180g granulated sugar 1 vanilla bean or 1tsp vanilla extract 36

4 Place the roughly chopped chocolate in a medium heatproof bowl and set to one side. Pour the cream into a small saucepan with the orange zest, then place on a moderate heat and bring to a gentle simmer. Once simmering, remove from the heat and set aside for 20 minutes to steep. Pour the freshly squeezed orange juice into a small saucepan with the sugar and the vanilla and bring to a gentle simmer. Stirring occasionally with a wooden spoon, cook until the juice has reduced by half - this should take about minutes. Once reduced, remove from the heat and set aside. Reheat the cream and zest to a simmer again, then add the reduced orange juice, bring to the boil, and remove from the heat. Strain the cream and orange liquid through a fine sieve directly onto the chopped chocolate. Stir gently until the chocolate has completely melted. To serve: Serve immediately, or it is just as good served cold. Great served over ice cream or use as an alternative to custard or fresh pouring cream. 37

5 Ingredients: Muffin Mix: Winter White Chocolate and Cranberry Compote Muffins 1 tsp ground cinnamon 2 tsp ground allspice 100g unsalted butter 200ml full fat milk Zest of 1 orange 2 large eggs 150g golden caster sugar 250g self-raising flour 200g Menier white chocolate, finely chopped Cranberry Compote: 250g cranberries Juice and zest of 1 orange Zest of 1 lemon 2 tsp vanilla essence 100g golden caster sugar 3 tbsp water 1 tbsp cornflour 1 cinnamon stick Required: 12 paper muffin cases Makes about muffins (depending on size of muffin cases) 38

6 Preheat the oven to 170 C. Cranberry compote: Put all of the cranberry compote ingredients, except the water and cornflour, into a small saucepan over a moderate heat. Bring to the boil and cook for about 10 minutes, or until the cranberries are soft. Dissolve the cornflour in the water and add to the saucepan. Reduce the heat to medium, then stir until the mixture thickens. Remove from the heat and cool. Muffins: Line a muffin tray with paper muffin cases. In a medium bowl, whisk the milk, butter and orange zest and set aside. Using a food mixer, beat the eggs and sugar until light and creamy. Add the butter and milk mixture and whisk until completely combined. Gently fold in the flour, cinnamon, allspice and white chocolate, being careful not to over-mix the batter. Spoon the mixture into the muffin cases (about 2 tablespoons per case) and top each muffin with a teaspoon of the cranberry compote, pushing down as you add the compote. Bake for about minutes, or until firm and golden brown. Remove from the oven and place on a cooling rack. To serve: Serve warm with a dusting of icing sugar. 39