posted by Drew the Tasmaniac 09-05-98 10:48 PM
Chocolate Bread and Butter Pudding with Turkish Delight
Half a loaf of stale white bread (about 500gm., 1 lb) crust removed, cut into 3/4 inch cubes.
150 gm 5 oz. bitter chocolate broken small pieces
210 ml (1 cup) thickened cream
210 ml (1 cup) milk
3 largish (61 gm, 2 oz) eggs
4 Tbsp good quality rum or brandy
110 gm (4 oz) Caster sugar
75 gm (3 oz.) butter cut into small pieces
Pinch of cinnamon
100 gm (4 oz) rose or orange blossom flavored Turkish delight, each piece cut in quarters (purchase
in middle eastern grocery stores, not the chocolate covered candy bar)
Place the chocolate pieces, cream, milk, sugar, butter, rum or brandy and cinnamon into a bowl.
Set over a pot of simmering water and allow chocolate and butter to melt completely and the sugar to dissolve - be
patient, this can take some time, chocolate can be tempermental, so do not be tempted to do this over direct heat; it is also best not to allow the bowl to touch the simmering water. Stir well and allow to cool.
In a separate bowl, whisk the eggs and pour the chocolate mixture on and whisk thoroughly.
Lightly butter a shallow ovenproof dish and cover the bottom with a layer of the chocolate mixture. Then fill with the cubed bread. (It is best to use a good quality white unsliced loaf; ready sliced bread contains too much moisture, which prevents good absorption of the custard.
The bread should be at least a day old.) Pour the remaining custard over the bread evenly. Squish gently so it is well coated. Cover with plastic wrap and allow to stand at room temperature four a couple of hours.
Then refrigerate for at least 24 hours - 48 is better.
Remove the cling wrap and fold in the Turkish delight pieces. Bake on top shelf at 350 F for 30-35 minutes. The top should be crunchy and the middle a lovely squidgy consistency.
Allow to stand for five minutes before serving with lightly whipped cream flavored with a few drops of orange blossom
water. Serves 8.
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