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Pear and Chocolate Brioche Pudding

Brioche is a lovely soft roll or loaf made from a yeast dough enriched with eggs and butter, which give it its distinctive colour and flavour.

ingredients

serves 6
butter for greasing
300 g brioche, sliced
5 ripe pears, peeled and sliced
450 ml cream
450 ml milk
100 g chocolate (70 per cent cocoa)
50 g unrefined caster sugar, plus extra for sprinkling
3 eggs

method

1. Butter a low-sided ovenproof dish. Arrange the slices of brioche and pear alternately in the dish. Warm the cream and milk in a saucepan over a low heat.

2. Break the chocolate into small pieces, add it to the warm milk and cream along with the sugar, and stir until melted. Do not boil.

3. Whisk the eggs and mix them into the warm chocolatey milk, then pour the liquid over the brioche and
pear slices, wetting the entire brioche. Press down with a spatula, and leave to stand for 40 minutes.

4. Heat the oven to 160°C/gas 3.

5. Sprinkle the pudding with a little extra sugar, and place it in a bain-marie (that is, place the baking dish in a large roasting tin and fill the tin with hot water to come halfway up the pudding dish).

6. Place in the oven and cook for 45 minutes until soft and golden.

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