Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: achookwoman on February 15, 2015, 06:03:04 am
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Lunch at the Langham last Saturday. The highlight of the meal for me was the Chocolate Bread And Butter Pudding. I thought, I could make that using my TMX.
This must be started the day before needed as it needs to sit in the Fridge for 24 hours to absorb the custard.
The chocolate sauce is delicious as it contains Rum. Leave this out if you wish.
To do my research I went to Eatyourbooks. If you don't know about this web site, check it out.
I finally chose 2 very different recipes and adapted them to the TMX.
First the chocolate sauce, adapted from Monday Morning Cooking Club. Make this First.
Ingredients.
Measure into TMX bowl
100g best dark chocolate, I used Lindt
240g thickened cream
40g Rum
90g caster sugar
45g unsalted butter
Pinch of ground Cinnamon
Mix, 5 minutes/ 90/ speed 4.
Set aside in jug, cover and put in fridge.
Bread and Butter Pudding, adapted from Belinda Jeffery's Lemon and blueberry bread and Butter pudding.
Buy a large loaf of the cheapest day old bread from the Supermarket and trim the crusts off.
Butter all slices on one side.
Into TMX bowl place
4 large eggs
1 egg yolk
200 g caster sugar
625 mls of milk
150 mls cream
Slosh of vanilla
Handful of chocolate chips
Mix, speed 4, 30 seconds, leave in bowl .
In a large deep oven proof dish, pour a little of the custard over the bottom.
Place a flat layer of bread slices, not over lapping.
Place a few spoonfuls of chocolate sauce over the bread.
Cut the remaining bread into triangles and place a row of these over the first layer.
Then another layer until all bread is used.
Spoon blobs of chocolate sauce between layers and over and around top layer. See photo.
Pour remaining custard over all the bread.
Sprinkle with chocolate chips
Place an oven dish to weigh down the bread into the custard.
Cover with plastic wrap and refrigerate for 24 hours.
Remove plastic.
Bake in the Center of oven at 180 o C for 50 to 60 minutes.
Bake untill puffed and with the edges of the bread brown. Test with knife by lifting up a slice. There should be no liquid.
If baking in a tin, sit this in an larger tin, that has boiling water poured around it.
Serve with extra chocolate sauce and cream.
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(http://tapatalk.imageshack.com/v2/15/02/14/a89f166704bbb682e6bd31038b1d1c01.jpg)
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It looks delicious Chookie. 8)
I've made Delia Smith's Chocolate Bread and Butter Pudding recipe a lot.Which is also very good.
I love how the bread takes on like a soufflé texture after cooking.
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What can I say other than OMG that looks so nice, and with rum too. :D
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Cc, Delia's recipes are always good. Must have a look at her recipe. Have just had a look. Very much like what Mum would make for me for my Birthday.
Cookie, I will be making this choco sauce often as it would be lovely to dip strawberries or pineapple wedges in. Nice swirled through Ice Crem.
Will take a photo when baked. I know it will be good.
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This sounds wonderful Chookie. I'm going to save this one to make as a special treat when I have family next staying. :D
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Can't wait to see the finished dish Chookie, I love any B & B pudding.
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I can't wait to see the cooked pudding too. Looks delicious uncooked.
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Me also Kimmyh.
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(http://tapatalk.imageshack.com/v2/15/02/15/48a9ca654c207204d3a88b6c087744ac.jpg)
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Bet you can't wait to sink your teeth into it Chookie, it looks delicious.
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Bet you can't wait to sink your teeth into it Chookie, it looks delicious.
Judy, you are so right. ;D
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That looks sooo good Chookie. Are you going to serve vanilla ice cream with it or a drizzle of cream? I would love to have just a small taste of that. :D
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(http://tapatalk.imageshack.com/v2/15/02/15/44b01256c5cfa9570b95fa11f4aecca1.jpg)
Very silky with some crunchy bits. A keeper. Thought it would feed 8 but looks like 6 large serves.
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I think large serves would be very necessary Chookie. It looks so nice. Like Julie I would love some.
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I might have to make one for Mum and keep a little bit back for myself Chookie.
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It looks wonderful Chookie 8)
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Fabulous.
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Roll on winter so I can make this; don't let DH hear me say that though as he hates being cold but this would warm you up. Such comfort food.
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I don't think we will wait until winter. :D :D
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I only have white rum Chookie, is that OK? What is the exact size of the dish you used please?
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Bacardi ( White Rum) and Coke brings back memories from when I was a teenager :D :D :D
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I was in my early 20's and it was 'the drink' for young ladies. I haven't had a Bacardi and coke for years.
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White Rum is fine. Judy, size of dish not important as long as you check that the custard I'd set by looking under a slice to see there is no liquid. I thought this would feed 8 . But with large serves requested, I now think 6. Will measure dish and let you know.
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This is absolutely beautiful. The chocolate sauce is heavenly.
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Cookie, so glad you enjoyed it.
Judy the dish I used was 20 x 30 cm. probably a bit large but easy to serve from this size.
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Thanks Chookie, I have all the ingredients so now it's cooler I'll be making it within the next couple of days.
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My dish was very deep and smaller. We have multi layers of bread with chocolate sauce between, so tasty. You are a clever Chookie.
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I've done the first step Chookie, my dish is as big as yours but it could have been deeper to hold all the custard. I think mine only has 2 layers of bread. Did you use dark chocolate girls? I used milk but the dark probably gives a better look. Will report back tomorrow after it's been cooked and tried.
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Judy, I buy Lindt dark when on special. It is the only chocolate that will survive Ral.
Cookie, I might try a deeper dish next time although happy with the result the first time.
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I used dark chocolate, actually it was Lindt Strawberry Intense. I have a buy up when they are on special and buy all sorts......and hide it. That way I use Lindt for all my cooking.
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I thought I'd died and gone to heaven when I started eating this delightful dessert. Chookie you really are the Queen of desserts and how good is this one for visitors with all the prep work done the night before. All you have to do is place in the oven as you are about to serve the main course to your guests.
I was happy with the milk chocolate and white rum so will stick with them in future. I did reduce the sugar in the custard component to 150g. My dish was 20 x 30 cm but not quite deep enough to hold all the custard. I might divide the mixture into 2 dishes next time or even try individual ramekins. It took the 60 minutes to cook for me and the smell was amazing. I cut it into 8 pieces but it was too much for me (mind you, I did eat it) so I reckon I could get 10 - 12 slices as part of a 3-course meal or a buffet meal with other desserts for a bigger crowd.
Thank you, thank you, thank you. :-* :-* :-*
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Thanks Judy, I know you are not a sweets person so this is indeed a compliment.
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I love it cold with the chocolate sauce over it. We have one small bit left so there will be fights tonight. :D
I think I would reduce the sugar slightly too Judy, but nothing else.
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Oh my, that looks so good, I can imagine biting into the crispy bread now. (http://www.freesmileys.org/smileys/smiley-eatdrink022.gif) (http://www.freesmileys.org/smileys.php)
Am making this on the long weekend when my dtr and grandson come to stay, really looking forward to it.
I wonder if it would freeze okay? Would love to send some back with her for her partner to try when he gets home from sea. Might be worth giving it a try. :D
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I've frozen some packs here and at Mum's Julie so hopefully it will freeze OK. I had a piece reheated in the microwave tonight, not as nice as freshly eaten from the oven though as you lose the crispness. I'll reheat the others in the air fryer for this reason.
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Must have missed this post before! The puddings look great Chookie & Judy. Can't wait to make this. Thankyou!
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Thanks Judy, I agree with re-heating in an oven on a low heat. Some things definitely benefit from that and not the microwave. :)
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I made this on Saturday to rest in the fridge overnight so we could have it after a roast on Sunday. So, so nice Chookie and not overly sweet either. I used Lindt 70% dessert cooking chocolate which I guess would have kept the sweetness down a bit, so it was perfect!
I particularly liked the choc sauce after it had been refrigerated as it was lovely and thick and smooth and tasted wonderful. I'm sure it could be used for other things too.
The photo I took wasn't the best unfortunately as the light was fading which made for a blurred shot but I will make this again at some stage as it was enjoyed by all. I may even make a half quantity just for DH and freeze in individual serves.
Thanks Chookie. ;D
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Julie, so glad you liked it. I look forward to your beautiful photo. The sauce is rather nice over ice cream.