Volunteer Login

102

Community meals this week

Serves:

assorted pastries and breads

560

semi skimmed milk

custard powder

cocoa powder

granulated sugar

handful(s) assorted chocolates

Recipe submitted by: Sally-Ann, FoodCycle Slough volunteer

Equipment needed: Baking tin and saucepan

This is a great pudding for using up assorted pastries and buns and makes a great change from standard bread & butter pudding.

Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Slice the pastries and spread into a layer on a greased baking tin, mixing them up. If you are using hot cross buns, spread the hot cross buns with butter/margarine.
Mix the custard powder, cocoa powder and sugar together and add some of the milk to make a slurry.
When smooth, add the rest of the milk and mix well.
Pour the mixture into a saucepan and heat gently, stirring constantly to avoid the sauce sticking to the pan.
Bring to the boil, the sauce will thicken slightly. It won’t be as thick as custard made using only custard powder as the cocoa powder does not thicken the sauce as much, there is also less sugar added than in a standard custard as the pastries and buns are already sweetened.
Pour the custard over the pastries and press them well into the custard to cover.
Scatter the chocolates into the pudding (pressing into the sauce) if you are using them.
Put the pudding into the oven for around 40 minutes until hot through.
The pudding should be moist enough to serve alone, but cream, custard or ice cream can be added on the side if desired.

If you don’t have chocolate hot cross buns or pain au chocolat, you could spread croissants or bread with chocolate spread.
Alternatively, you can use eggs to make custard – beat eggs, add cocoa powder and sugar together, heat the pint of milk, then blend with the egg mixture, stirring well. Return the mixture to a clean pan, stirring as you heat the mixture to thicken, then proceed as above.

Do you have a recipe you would like to share? Click the button below and submit your recipe.