The ‘Super’ comes from the nutella spread used to sandwich the brioche slices together. The ‘Luxury’ comes from the additional slab of chopped up dark chocolate.
This creation came about due to a series of unfortunate events. Last Saturday England humiliated itself in the Rugby Word Cup, losing to Wales. Now whilst this debacle was going on, we were getting ready to meet with our mortgage advisor the next morning.
Having blown us out once already, said mortgage advisor claimed that meeting on a Sunday morning was no problem and he ‘often did it’. So, documents in hand, the following morning we prepared to set off to sort out our mortgage (oh yes, we are moving). Just as we were walking out the door, I checked my phone.
Text message. ‘Really sorry, I’ve been ill all night, can’t make the meeting’. Blah, blah. Then, rather strangely, the message ended with the mortgage advisor stating he wouldn’t be in the next day either, as if reinforcing the gravity of his life threatening illness.
Gutted. We were really under pressure to get the mortgage sorted. What to do? Well of course, make something utterly decadent. Super Luxury Brioche and Butter Pudding.
Now I made this to take to work. My workmates have a marvellous capacity for things that are chocolate-based. In fact it wasn’t until I got to work that the truth relating to the mortgage debacle was revealed. When I mentioned it someone commented ‘I bet he’s Welsh’ (refering to our mortgage advisor). Well, I shit ye knot, he is.
Now dear reader, if one needs it spelled out; The mortgage advisor obviously got so utterly wasted on Saturday night watching Wales beat the old enemy (England is the old enemy to an awful lot of countries, regions, peoples, religions, planets) that he was merrily throwing up into a bucket on Sunday morning while his wife sent a text proclaiming his terrible, life threatening illness. That, friends, is what is commonly refered to as adding insult to injury.
Now all this happened a week ago. Since then we have sorted the mortgage and I have reaffirmed my complete lack of interest in rugby. (For those who don’t know, rugby is like American football, without the helmets. It still induces brain damage).
I’ve gotten over it. Just. And I can now share the process of creating this ridiculous pudding. You will need
- 1 small brioche loaf, sliced
- 3/4 pint full fat creamy milk
- 1/4 pint double cream
- 3 eggs, whisked
- 50g caster sugar, plus more for sprinkling
- butter, for greasing a ceramic dish and for additional spreading
- 1 bar dark chocolate
- Nutella, for spreading
- handful of juicy raisins
- 2 tsp vanilla extract
First make a thin custard. Whisk the eggs and sugar in a bowl until pale. Then heat the cream and milk until just hot. Add the egg a bit at a time and stir in with a wooden spoon. Keep stirring and remove from the heat if it gets too hot. Add the vanilla extract.
Once the mixture becomes slightly thickened, remove from the heat and set aside. Reach, eagerly, for the brioche. Arrange everything around it in a seductive ‘I’m-going-to-eat-the-chocolate-now’ kind of way:
Slice the brioche (you could use buns or anything brioche-related).
Now create sandwiches using the nutella.
Lots of bricohe-nutella sandwiches. Cut them in half, diagonally.
Butter a ceramic dish. Arrange the brioche in the dish, cut side down. Squish those suckers in.
Chop the chocolate, roughly.
Sprinkle the raisins over the brioche.
Shove the chocolate chunks into the bread.
Pour the custard over the bread. Leave to soak in for half an hour, more if you like.
Finally sprinkle with sugar.
Pop in the oven for half an hour at 180 centigrade. When you get it out it will have puffed up. It goes down as it cools.
Now I took this to work, with some double cream, to see what would happen. (I had some for breakfast, thus):
I left instructions. By midday it had been destroyed (apparently people panicked and it went in five minutes).
Who needs mortgages or rugby. Brioche and Butter Pudding; so much better…