Baileys Bread and Butter Pudding

This is just....mmmmm.... it can't be described using words just sounds, you can make this without the Baileys but you would be really missing out.

Baileys Custard

3 Tbsp Baileys
2 Egg Yolks
75g Castor Sugar
200ml Cream

Pudding

Bread
Butter
Chocolate Chips

Method:

Butter the bread, I cut off the crusts first for aesthetic purposes but if you would like a more rustic look leave the crust on. Once you have a layer done sprinkle with chocolate chips and repeat the process.

For the Custard: 

1. Whisk the egg yolks and sugar
2. Bring the cream to the boil
3. Cool gently 
4. Add the cream to the egg yolks and sugar and whisk vigorously
5. Return to the pot and cook until thickened
6. Strain.

Then pour the custard over the bread until covered and bake at gas mark 4/180 degrees for 30-40 minutes. If you sprinkle some brown sugar on the top before putting it in the oven it adds a light caramel flavour to the pudding.

Serve then with remaining custard and some whipped creamy - Lovely! 

Chocolate Sorbet

I haven't posted a recipe in a while, I was finishing up my thesis but now that it is done and dusted how about a treat? With the sudden weather change the sales of ice-cream are starting to rise so why not try out this recipe, perfect for an ice-cream fix. This is a combination sorbet and ice-cream and yet neither, as this recipe has milk which sorbet doesn't have but there are no egg yolks which and ice cream usually has, so it’s almost like a frozen chocolate sauce. But it is really good!

200g Cocoa Powder

500g Dark Chocolate

500g Sugar

2 Litres of Milk

Method:

1. Mix all of the ingredients
2. Bring to the boil
3. Cool and churn in and Ice Cream Maker
4. Enjoy!!