So, I’ve become kinda lax about posting stuff on here. Who knew it’d take me so few posts! But here I am again! I baked these a long long time ago! But they were goooooood! That many o’s good! They were essentially just mini chocolate bread and puddings, but who doesn’t love anything that comes mini sized and in cupcake cases?!
The original recipe is here and I shan’t bother rewriting the whole recipe cos it’s fairly long! Which put me off somewhat to start with and I did, at first, dismiss it as too long winded and complicated. The thought of homemade toffee freaked me out and I did fear that me + boiling sugar = blackened ruined pan. But after a read through and a drool at the delicious looking photos, I figured what the hey, I’d risk it! And boy, was I glad I did!
The recipe makes 27. So I quartered it to supposedly give 6.75 cupcakes! I actually ended up with 8 but I was glad of that cos I got to eat more! The inaccuracy may have been down to me fiddling with the recipe and trying to quarter things and having to round up/down to get a measureable amount. Anyway… ingredients!
And onto the toffee… I decided that rather than panic about boiling sugar I would just stay calm, follow the recipe and if a pan got ruined then so be it! I will not be scared of molten sugar! So cream, golden syrup and sugar in a pan, basically boil until nutty brown and dissolved. The recipe stated 20 mins. Mine took maybe 5. Maybe I had the heat too high, I dunno. But it worked! Poured onto a heavily greased and papered baking sheet and left to cool for a couple of hours and it was perfect yummy crunchy toffee!
Notice the heavy greasing! I wasn’t letting that baby stick! Next… yummy chocolate custard! Actually this bit is pretty straight forward, the hardest thing is all the waiting! I did want to just drink the finished custard. It looked so deliciously chocolaty!
Yum! So that goes over the chopped brioche loaf already in the cupcake cases. The recipe states that the loaf cubes go in the custard then are scooped into the cases but the blurb above states that this is stupidly hard and suggests the method I followed which is cubes in the cases, custard in a jug and poured over then left to soak. I did forget to mix the broken up toffee and toasted walnuts in with the custard to allow them to mix in with the pudding but I sprinkled them on top and while I could see that inside the pudding would be better, it def still worked!
Resting puddings! So they get baked till the custard is set and the tops are brown and crispy on the edges. After cooling, they get topped with whipped cream that I sweetened with icing sugar and vanilla and the remaining broken up toffee and toasted walnuts.
And there we have it! Yummy yummy chocolate bread puddings that I’m dying to make again and I didn’t ruin a single pan! Score!
L x
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