How To Make Chocolate And Orange Bread And Butter Pudding Tesco Real Food

How To Make Chocolate And Orange Bread And Butter Pudding Tesco Real Food How to make chocolate and orange bread and butter pudding. try this scrumptious twist on classic bread and butter pudding using finest* hot cross buns and indulgent dark chocolate. mix things up with your own favourite flavours, ideal for warming after dinner pudding. Try this scrumptious twist on classic bread and butter pudding using finest* hot cross buns and indulgent dark chocolate. mix things up with your own favouri.

Chocolate Bread And Butter Pudding Recipe Tesco Real Food Preheat the oven to gas 4, 180c, fan 160°c. grease a medium sized square ovenproof dish (about 20x20cm) with a little butter. cut the crusts off the bread and lightly butter each slice, then cut each slice in half to form 2 triangles. arrange half the slices, buttered side up, in the tin in 2 rows, and scatter with half the raisins and. Allow time for the custard to soak in (about 30 minutes is perfect). preheat the oven to 180° c 170° c fan gas 4 350° f. scatter the remaining chocolate over the top and drizzle the last of the butter over the brioche. bake the pudding for about 30 minutes until puffed up and golden, and cooked through. Preheat the oven to gas 4, 180c, fan 160°c. grease a medium sized square ovenproof dish (about 20x20cm) with a little butter. cut the crusts off the bread and lightly butter each slice, then cut each slice in half to form 2 triangles. arrange half the slices, buttered side up, in the tin in 2 rows, and scatter with half the raisins and. Meanwhile, preheat the oven to 175c 350f (fan). sprinkle the chocolate chips over the bread mixture, then place the dish in the oven for 25 30 minutes, until the edges of the bread are crisp. 80 g (1 2 cup) chocolate chips. remove from the oven, arrange the orange slices on top and sift the confectioners' sugar on top.

Traditional Bread And Butter Pudding Recipe Pudding Recipes Tesco Preheat the oven to gas 4, 180c, fan 160°c. grease a medium sized square ovenproof dish (about 20x20cm) with a little butter. cut the crusts off the bread and lightly butter each slice, then cut each slice in half to form 2 triangles. arrange half the slices, buttered side up, in the tin in 2 rows, and scatter with half the raisins and. Meanwhile, preheat the oven to 175c 350f (fan). sprinkle the chocolate chips over the bread mixture, then place the dish in the oven for 25 30 minutes, until the edges of the bread are crisp. 80 g (1 2 cup) chocolate chips. remove from the oven, arrange the orange slices on top and sift the confectioners' sugar on top. Preheat the oven to gas mark 5 (190 0 c). butter a large baking dish. cut the bread along the diagonal to get large triangles. spread a generous portion of marmalade onto some of the triangles – however many it takes to cover the bottom of the dish. sprinkle over a couple of tablespoons of chocolate. Pour in the chocolate mixture over the bread, then gently toss them together until evenly coated, and let them sit for about 30 minutes until the bread has absorbed most of the chocolate. step 5. while waiting for the bread, preheat your oven to 350°f, then once ready, sprinkle the chocolate chips over the bread mixture, and put them in the oven.