I‘ve always preferred sweet food over savoury. Whilst traditional British food can often leave a lot to be desired, our puddings have always managed to shine. From Victoria Sponges and Lemon Drizzle Cake to Jam Roly Poly and Queens Pudding, they are the perfect Autumnal comfort food for a sweet tooth like me (I have no idea if these particular dishes are actually native to Britain so don’t @ me – just relax and enjoy the recipe).
When I attended the Sunday Club at Bolton Food and Drink Festival last month, I was introduced to Aldi’s ‘Tear and Share’ Chocolate Brioche by Andrew Nutter and, as soon as I tasted it, I was hooked.
The Aldi marketing team deserve a big high five as, the next day, I drove straight to my local store and purchased three of the Tear and Share loaves, alongside a few other bits to create my very own take on bread and butter pudding. I even resisted the Middle Aisle of Stuff so deserve extra adulting points for that one.
This is inspired by a Mary Berry recipe (original one here) and adapted to suit my own taste. You can play around with lots of different flavours so don’t be scared of getting creative.
1 x 400g (11oz) Aldi Bon Appetit Brioche Tear and Share (chocolate)
50g (2oz) butter, melted, plus extra for greasing
50g (2oz) milk chocolate chips
3 large eggs
75g (3oz) caster sugar
150ml (5fl oz) double cream
600ml (1pt) full-fat milk
1 tsp vanilla extract
finely grated zest of 1 small orange
1 – You will need a 28cm (11in) wide-based round ovenproof dish.
2 – Cut the brioche loaf into 1.5cm (⅝ in) slices and brush each slice with melted butter on both sides. Arrange the slices in a spiral in the buttered dish and scatter over the chocolate chips.
3 – To make the custard, place all the ingredients in a large bowl and whisk together by hand. Pour the custard over the brioche in the dish and gently press the exposed bread crusts down into the liquid. Leave to stand for about 30 minutes. Whilst the pudding is standing, preheat the oven to 180C/160C fan/gas 4 and grease the dish with a little butter.
4 – Bake in the oven for about 40 minutes until golden on top. Serve warm with cream.