Dark chocolate pudding and coffee bread
Preparationtime
2 hours
Portions
4-6 people
Requirements
- 70 g unsalted butter
- 3½ dl milk
- 2 heaped tablespoons of instant coffee (granulated)
- 100 g finely chopped dark chocolate
- 4 medium-sized eggs
- 55 g icing sugar
- 1 teaspoon ground cinnamon
- 6 slices of thickly sliced bread, cut into cubes
- 150 g sultanas
- 115 g chopped pecans
- Cocoa powder, glazed sugar and whipped cream when serving
Preparation
Lightly oil the inner pan and preheat on LOW. Spread the butter on the bread and then cut it into 2 cm squares. Boil the milk with the coffee in a pan. Turn off the heat, add the chocolate and stir until it has melted. Beat the eggs with the sugar and cinnamon in a heatproof bowl and then add the hot milk mixture, whisking constantly. Add the cubes of bread, sultanas and pecans and push them under to soak. Pour everything into the slow-cooker and put the lid on. Cook for 2 hours on setting LOW or 1 hour on setting HIGH. Then remove the inner pan from the slow-cooker and remove the lid. Leave to cool down gently. Dust the pudding with cocoa powder and glazed sugar. Serve with whipped cream if desired.