Bread and Butter Pudding with Chocolate Sorbet (English)

This bread and butter pudding recipe is given spice by a Grand Marnier-fuelled chocolate sorbet served on the side - the perfect British dessert to end an autumnal meal.

Bread and Butter:
12 slices white bread, with crust removed
butter (125 g)
butter, for greasing
sultanas or raisins (30 g)

Custard:
double cream (450 mL)
milk (150 mL)
2 vanilla pods
egg yolk (140 g)
caster sugar (175 g)

Chocolate Sorbet:
dark chocolate (360 g)
water (750 mL)
caster sugar (150 g)
2 Tbsp. Grand Marnier

Equipment:
Blow torch
ice cream maker

To make the sorbet, firstly bring 150 mL of water and 150 g of caster sugar to a boil to make a syrup. Once syrupy, set aside.

Next, bring all the ingredients including the syrup to a boil, then leave to cool.

Place the mixture in an ice cream maker and freeze.

Whilst the sorbet is freezing, start the bread and butter pudding by buttering the bread, then slicing it into triangles.

Butter an oven proof dish and sprinkle in a layer of sultanas.

Arrange 1 layer of bread triangles in the dish then sprinkle again with sultanas. Repeat this process 2 more times or until you reach the rim of the oven dish.

To make the custard, bring the cream, milk and vanilla to a boil. In a separate bowl, whisk the egg yolks and sugar.

Pour the cream mix over the yolks and sugar, whisking it in. Pour this mix into a bain-marie and cook until thick.

Allow to cool slightly and pour the mixture over the bread and sultanas. Leave this to soak for at least 4 hours, topping it up with more custard if needed.

Heat the oven to 240°F (115°C, Gas Mark 4). Put the pudding dish into a roasting tin and pour some warm water around the sides.

Bake for 15-20 minutes until the edges are browned and the centre still has a slight wobble.

Allow to cool down a little then sprinkle with castor sugar and caramelize with a blow torch until golden all over.

Slice the pudding, and position in the centre of a bowl with a generous amount of custard. Serve with a separate bowl of the chocolate sorbet.

Makes 4 servings.