Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Non-stick milk pan as I love having the lip to make it easier to pour without spillage.
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Double Chocolate Bread and Butter Pudding
- 1 Schar gluten free white ciabatta – HexB or 5 syns
- 200ml whole milk – HexA or 6 syns
- 2 eggs
- 2 teaspoons sweetener
- 1 teaspoon cocoa extract
- 1 tablespoon Sweet Freedom Choc Pot Spread – 2 syns
- 2 teaspoons Sweet Freedom Choc Shot Liquid – 1 syn
- Preheat oven 150°C.
- Add the milk to a milk pan and heat gently on the hob until it comes to the boil.
- Lightly whisk the eggs, sweetener, cocoa extract and choc shot liquid in a dish and pour the hot milk in, whisking as you pour.
- Cut the ciabatta in 4 pieces and spread the choc pot spread on each slice.
- Place the ciabatta into the egg mix and allow the egg to soak in (It may float a little at the moment).
- Bake in the oven for 35-45 minutes until set. Either enjoy hot from the oven or allow to cool and refrigerate and enjoy chilled from the fridge.