Ingredients
• +- 6 slices Stale bread
• 25g Butter, melted
• 5ml Vanilla essence
• 5ml Mixed spice
• 300ml Cream
• 4 Egg yolks, large
• 80g Selati Muscavado sugar
• 80g Dark Chocolate, roughly chopped
• 5ml Orange zest, finely grated
• 60ml Selati Castor Snow for the topping
Instructions
• Grease individual ceramic ramekins or one larger dish with some of the melted butter.
• Cut the bread slices into rounds to fit the ceramic ramekins/dish. Drizzle the remaining butter over all the slices.
• Layer the bread in 2 – 3 layers into each ramekin/dish, sprinkling the chopped chocolate in between the layers. Do not place any chocolate on the top layer.
• Scald the cream, orange zest, mixed spice and vanilla in a saucepan over a medium heat.
• Mix the egg yolks and sugar together in a bowl. Add the warmed cream to the eggs and mix well. Strain.
• Pour this custard over the bread in the ramekins/dish and allow to soak for about 5 minutes.
• Place the ramekins/dish into a bain-marie (water bath) and bake until just set. Don’t overbake or the puddings will be dry.
• Remove the puddings and sprinkle the top of each one with a little castor sugar.
• Using a blowtorch, glaze the top of the pudding before serving.