I love chocolate. I have lots of lovely memories growing up with Uncle Charlie, whose sweet shop in Ridley Road, Dalston in East London was legendary. My experience was not quite Willy Wonka and eating chocolate was definitely a treat. Mum, who was a dental nurse, restricted my consumption of chocolate & sweets, and I have her to thank for no fillings! As it’s Chocolate Week I decided to make my Pain au Chocolat Pudding, a chocolatey dessert that’s easy to make.
Ingredients (Serves 4)
- 3 Pain au Chocolat
- 3 egg yolks
- 330 ml semi skimmed milk
- 85g golden caster sugar
- 12 small squares of 70% dark chocolate
- 9 small squares of 34% milk chocolate, broken in half
- knob of unsalted butter
- 1/4 teaspoon vanilla extract
Method Heat oven to 180 C (350 F)
Slice up your Pain au Chocolat
- Slice Pain au Chocolat into thick slices
- Butter a deep round dish and add layers of sliced Pain au Chocolat scattering with a few chunks of milk chocolate in between.
To make chocolate custard: 
- Heat milk gently until warm & add vanilla extract
- Whisk egg yolks and sugar for 2 minutes
- Add warm milk slowly to egg/sugar mixture and continue to whisk until combined
- Pour back into pan and cook gently for 3-4 minutes whilst whisking
- Take off heat and add dark chocolate 3 squares at a time whilst whisking to ensure melted and combined
- Pour over Pain au Chocolat and if time leave for 10 minutes to soak in (not essential)
- Bake for 20-25 minutes until top crispy, and custard set. Serve warm – chocolate lovers delight!
Pain au Chocolat Pudding – warm & gooey!
taste2taste 