Dessert

Prune, whisky and dark chocolate pudding

Name: Prune, whisky and dark chocolate pudding
Yield: 10
Ingredients: 150g pitted prunes, finely chopped (we used Woolworths Macro); 1 cup (220g) caster sugar; 1/2 cup (125ml) whisky; 100g unsalted butter, melted, cooled, plus extra to grease; 5 eggs; 2 tsp vanilla bean paste; 600ml thickened cream; 3 x 400g brioche loaves, cut into 2cm-thick slices; 200g dark (70%) chocolate, chopped; 2 tbs demerara sugar; 1 tbs good-quality cocoa, to dust; Good-quality store-bought custard, to serve

Rate now

Jump to recipe

by Phoebe Wood

Dec 12, 2018

"A molten chocolate and prune layer makes this re-invented bread and butter pudding the ultimate autumn indulgence" - Phoebe Wood.

150g pitted prunes, finely chopped (we used Woolworths Macro)
1 cup (220g) caster sugar
1/2 cup (125ml) whisky
100g unsalted butter, melted, cooled, plus extra to grease
5 eggs
2 tsp vanilla bean paste
600ml thickened cream
3 x 400g brioche loaves, cut into 2cm-thick slices
200g dark (70%) chocolate, chopped
2 tbs demerara sugar
1 tbs good-quality cocoa, to dust
Good-quality store-bought custard, to serve

Method

1.

Place prunes and 110g caster sugar in a bowl and cover with whisky. Set aside to macerate for 30 minutes.
2.

Preheat oven to 150°C. Liberally grease a 24cm round springform cake pan with extra butter. Wrap base and side of cake pan in 3 layers of foil.
3.

Whisk eggs, vanilla, cream and remaining 110g caster sugar together in a bowl to combine. Arrange half the brioche in base of prepared pan. Pour over melted butter and 11/2 cups (375ml) cream mixture. Top with prune mixture (including whisky), and scatter with chocolate, then top with remaining brioche. Pour over remaining cream mixture and stand to soak for 30 minutes.
4.

Place cake pan in a deep roasting pan. Half fill roasting pan with boiling water (the foil will stop water from entering the cake pan). Bake for 1 hour 25 minutes to set the custard, then remove from oven and scatter top with demerara sugar.
5.

Increase oven to 180°C and bake for a further 10 minutes or until sugar is caramelised. Rest for 20 minutes before serving (or stand and serve at room temperature). Dust with cocoa and serve drizzled with custard.