Ingredients Jump to Instructions ↓

  1. 350g (12oz) brioche loaf

  2. 70g (2 1/2oz) chocolate chips

  3. 410g tin pear halves, drained and each half cut into quarters

  4. 5 medium eggs

  5. 50g (1 3/4oz) caster sugar, plus extra to sprinkle

  6. 300ml (1/2pt) whole milk

  7. 200ml (7fl oz) double cream

Instructions Jump to Ingredients ↑

  1. Cut the brioche into medium-thick slices and cut the bottom quarter off each slice. Use these trimmings to cover the bottom of a 1ltr (2 3/4pt) ovenproof dish. Scatter with half the chocolate chips and half the pears. Top with a layer of brioche slices, then the remaining chocolate and pears, arranging the ingredients so they don't stand above the rim.

  2. Using a whisk, lightly beat the eggs with the sugar. Add the milk and cream and whisk until well incorporated.

  3. Pour the mixture over the pudding, pressing down lightly on the top layer of brioche, pears and chocolate chips so it's soaked by the custard mix.

  4. Cover and chill any leftover custard. Chill the pudding for at least 1 hr so the brioche can soak up the custard.

  5. Preheat the oven to 180C/350F/gas If you have any leftover custard, just before putting the pudding in the oven, pour it over so that it comes all the way up to the rim of the dish.

  6. Sprinkle with caster sugar and bake for 25 mins, until golden. Allow to stand for 5 mins before serving.


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