Sourdough Easter Pudding
Ingredients
- 170g dark cooking chocolate, roughly chopped
- 1/2 cup milk
- 8 Easter eggs (to decorate)
- 1 sourdough loaf, thinly sliced
- 2 cup vanilla custard
Method
- Preheat oven to 160°C. Grease and line a 22x6cm cake tin.
- Whisk together milk and custard until combined. Place half the sourdough slices in prepared tin and sprinkle with half the chocolate. Place remaining sourdough slices in the tin in a spiral pattern and sprinkle with remaining chocolate. Pour over custard mixture and refrigerate for 15 minutes to soak the bread.
- Bake pudding for 30 minutes or until starting to turn golden brown on top. Stand for five minutes then turn out onto a plate. Decorate with Easter eggs and serve warm.
