Terry’s Chocolate Orange Bread and Butter Pudding
Hello, fancy seeing you here! It feels like ages since I’ve posted something on the blog. This year Christmas and New Year were absolutely manic. We spent almost 2 weeks at my parent’s house with family visiting most days and parties with friends on the others. There was more prosecco poured than I care to admit and I ate my body weight in cheese. But what’s even more obscene is the amount of chocolate we managed to get through – yet we still seem to have loads left.
It’s not Terry’s, it’s mine!
Between us, Jon and I were given five Terry’s Chocolate Oranges! I know they are a Christmas staple but five really is too many… When we finally made it home once the festivities were over I knew I had to do something to get rid of them. I’d seen recipes for Terry’s Chocolate Orange Cupcakes, Layer Cakes and even a Cheesecake. But none of those tickled my fancy… I wanted a decadent pudding I could serve up on New Years Day after our dinner. Bread and butter pudding has always been a favourite of mine so I thought I’d add some of the chocolate orange segments into the mix.
As well as the leftover chocolate oranges we also had a rather large panettone that hadn’t been touched. It was a gift to my parents but they already had 2…and no one needs 3 panettones! It came in this beautiful vintage style tin with a Victorian image of Father Christmas on the side. I took it as much for the tin as I did for the panettone inside. When I cut the first slice off of the top I wasn’t disappointed. It was soft and buttery and dotted with plump fruits, suspended like jewels on a velvet cushion. I cut a second slice intending to use both for the pudding but may have snaffled a piece or two.
A boozy affair
Looking back, I think half of my Christmas presents were edible this year. I can’t decide if that’s a good thing or a bad thing… But as well as being a food filled event, Christmas was also quite boozy this year. My parents kitchen was well stocked with everything from classic port and sherry to advocaat and amaretto. We went to party after party and may have had the odd Bloody Mary the morning after the night before to help perk us up for the rest of the day, just to do it all over again.
Drenching the panettone in a custard spiked with advocaat seemed like a very good idea. It also helped to use up another festive indulgence lurking on my kitchen counter. We’d made french toast in the same way on Christmas Eve so I knew it would make for an extra special, really rich dessert. It does mean that this recipe isn’t appropriate for little ones but you can easily leave it out if you want to share this with your kids!
Diet, what diet?
Now I know a few of you are probably thinking more about detoxes and diets than you are about delicious desserts but here me out…isn’t it best to get all of those naughty treats out of the way before the annual healthy eating binge begins?! This way you can use up all of the chocolate lying around and give yourself a better chance of sticking to the diet once you do start! (Or at least that’s what I’m telling myself…)
Have I convinced you this Terrys Chocolate Orange Bread and Butter Pudding is worth spoiling your January diet for? Go on, you know you want it…
- 400g panettone (about 10-12 medium slices)
- 50g soft, spreadable butter
- 1 Terry's Chocolate Orange
- 2 large eggs
- 250ml single cream
- 150ml milk
- Seeds from one vanilla pod
- 2 tbsp advocat
- Brown sugar for sprinkling
- Single cream to serve
- Preheat your oven to gas mark 3 (or 160C for electric ovens).
- Cut the panettone into rough slices (crusts and all) and butter them on each side.
- Arrange them in a large oven dish sandwiching segments of Terry's chocolate orange in between each layer.
- In a separate bowl whisk together the eggs, cream, milk, vanilla and advocat.
- Pour evenly over the panettone slices.
- Just before putting into the oven, sprinkle with light brown sugar.
- Put the dish into the centre of your oven and bake for 40-45mins until the pudding is set but still with a little bit of a wobble and the top is crisp and golden.
- Serve with single cream (or if you are feeling particularly luxurious, brandy butter!)
Then you’ll love my Leftover Mincemeat Bread and Butter Pudding made with leftover mincemeat usually made for mince pies!
Don’t worry, not all of my recipes this month will be stuffed full of chocolate, sugar and booze. Just a few of them! Keep a look out for my post next week which will be packed with veggies but still hearty, comforting fare.