If you’re anything like my family at Christmas time, you’ll have plenty of chocolate and bread going spare and in need of using up. That’s the inspiration behind our Tamesis Bread & Butter Pudding, we don’t like wastage! The stout imparts subtle flavours of coffee from the roasted dark malts and marries well with the bitter dark chocolate (you can always use milk chocolate is you prefer a sweeter pud). The chocolate stout sauce adds another flavour dimension to this dish but can always be substituted for custard or just plain cream if that’s your bag.

Tamesis Bread & Butter Pudding

Servings: 8

Preparation time: 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Ingredients:

400g of bread e.g. French stick, croissant, brioche, white loaf (preferably a couple of days old)

75g of caster or granulated sugar

75g cocoa or drinking chocolate

3 large eggs beaten

65g of melted and cooled unsalted butter

250ml double cream

Half a bottle of Tamesis Stout

70g chocolate (preferably dark) broken down into small pieces

METHOD

  1. Preheat the oven to 180 degrees celcius
  2. Tear bread into small chunks
  3. Mix eggs, cocoa, butter, double cream and Tamesis in a bowl and whisk until combined
  4. Add in bread and chocolate
  5. Put the mixture into a baking dish and bake for 40 minutes or until nice and golden

Now on to the Stout Chocolate Sauce…

Stout Chocolate Sauce

Ingredients:

Half a bottle of Tamesis stout

70g chocolate (preferably dark) broken into small pieces

65g of melted and cooled unsalted butter

250ml double cream

METHOD

  1. In a saucepan, reduce the stout by half
  2. Add chocolate, stirring until combined
  3. Still stirring, add butter
  4. Once all combined, add cream, stirring constantly

Set aside to cool.

Once the pudding has come out of the oven, let it cool for 15 minutes, portion it into bowls and cover with chocolate sauce.

ENJOY!

If you make any of our recipes, we’d love to see your creations, tag us on social media @westberksbrew #WBBrecipes

Recipe: Shaun Cheyney

Images: Phil Hardman Photography

 

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