MY starting point for this new dish was could I make a dessert from a malt loaf?
Chocolate works well with malt as long as it's not too sweet. To create a contrast
decided that a creamy baked vanilla custard top layer would make this dessert very special.
INGREDIENTS
Oval baking dish (32cm long x 7cm deep/12ins x 3ins deep)
150g dark chocolate (70% ) cocoa solids or more
3 ½ Tbsp caster sugar
2 malt loaves, sliced thinly
4 eggs
4 egg yolks
400 ml double cream
400 ml milk
2 tbsp brandy
1 ½ vanilla pods
100g chopped prunes or mixed dried fruit
METHOD
Lightly butter baking dish, then cover bottom of dish with malt loaf slices leaving no gaps. Pre-heat heat oven to 160 C/325*F/gas mark 3.
Sprinkle on the brandy and prunes.
Melt chocolate over a pan of hot water. Pour the chocolate over the malt loaf, then refrigerate.
Slice vanilla pods lengthwise and scrape the seeds into a mixing bowl.
Add whole eggs, 2 ½ tbsp sugar and egg yolks. Whisk well then stir in the milk and cream.
Place oval baking dish inside a roasting tray and gently cover malt loaf with egg custard mix.
Carefully half fill roasting tray with cold water, then transfer to middle shelf of your oven.
Bake in oven for 50-55 minutes until custard is lightly brown and set.
In the last seven minutes of cooking, sprinkle on remaining tbsp of sugar to cre¬ate a very thin glaze.
TO SERVE:
Let the pudding cool for 10 minutes before serving and serve with a little clotted cream or sour cream on the side.
CHEF'S TIP
"Malt loaves are small, rectangular and fla¬voured with dried fruit and malt. Don't worry if you end up with a slice or two of malt loaf spare, just butter them and put the kettle on."
I WANNA EAT THIS...
I don't have an oven