Chocolate bread and butter pudding

Serving size: Serves 6

Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking, Chocolate

Chocolate bread and butter pudding

INGREDIENTS

1½ cups (375ml) milk
2 cups (500ml) cream
1/3 cup (75g) caster sugar
1 vanilla bean or 1 teaspoon
vanilla bean paste
4 eggs
2 small (200g) brioche, sliced thickly
100g dark eating chocolate,
chopped coarsely
1/3 cup (40g) coarsely chopped
toasted pecans

METHOD

Preheat the oven to moderate (180°C/160°C fan-forced).

Combine milk, cream and sugar in a small saucepan. Split vanilla bean in half lengthways; scrape seeds into pan, then place pod in pan, or if using, add vanilla bean paste. Stir over heat until hot; strain into a large heatproof jug (not necessary to strain if using the paste). Discard pod.

Whisk eggs in large bowl; whisking constantly, pour hot milk mixture into eggs.

Grease a shallow 2-litre (8-cup) ovenproof dish; layer brioche, chocolate and nuts, overlapping brioche slightly, in the dish. Pour hot milk mixture over brioche.

Place the dish in a large baking dish; add enough boiling water to come halfway up the sides of the ovenproof dish. Bake, uncovered, in a moderate oven for about 45 minutes or until pudding sets.

Remove the pudding from the baking dish; stand for 5 minutes before serving.

Not suitable to freeze or microwave.

Chocolate and Peanut Butter Cheese cake

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: More than 2 hours
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking, Cheese

INGREDIENTS

200g chocolate wheaten biscuits, broken
60g butter, melted
½ cup (125ml) milk, plus 1 tablespoon extra
¾ cup (210g) crunchy peanut butter
250g cream cheese
½ cup (110g) caster sugar
30g dark chocolate, melted

METHOD

1. Line base of a 23cm loose-based flan pan with baking paper. Process broken biscuits into fine crumbs. Add melted butter and extra tablespoon of milk and process until well combined. Press mixture over base and sides of pan. Chill while making filling.

2. Place peanut butter and remaining milk in a small saucepan and heat on low for 10 minutes, stirring, until smooth. Remove from heat and cool.

3. Using an electric mixer with paddle or V-groove beaters, beat cream cheese with sugar until smooth. Stir in peanut butter mixture. Spoon into chocolate crust, cover loosely with plastic wrap and chill for three hours, until firm.

4. Place melted chocolate in a small plastic bag and snip off corner. Drizzle melted chocolate finely back and forth over cheesecake. Return to fridge and leave to set for 15 minutes. Cut into wedges to serve.