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How to make Nutella and ferrero rocher pudding

Yield = 6
Prep time: 1:00
Cook time: 0:55
Total time: 1:55

Ingredients

  • 6 slices (about 200g) brioche
  • 100g (1/3 cup) Nutella, plus extra, to serve
  • 375ml (1 1/2 cups) milk
  • 300ml carton pouring cream
  • 150g dark chocolate, chopped
  • 4 eggs
  • 55g (1/4 cup) caster sugar
  • Double cream, to serve
  • 2 tablespoons coarsely chopped roasted hazelnuts
  • 12 Ferrero Rocher chocolates
  • Icing sugar, to dust

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Lightly grease a 5cm-deep, 15 x 20cm (6 cup) baking dish.
  • Step 2 Spread 3 brioche slices with Nutella. Cover with remaining brioche slices. Press firmly together. Cut each sandwich in half and place, cut side up, in the prepared dish.
  • Step 3 Heat the milk, cream and chocolate in a small saucepan over low heat, stirring, until melted and combined. Remove from heat and set aside for 5 minutes to cool slightly.
  • Step 4 Whisk together the egg and sugar in a large jug. Stir in the chocolate mixture. Pour the mixture over the brioche. Press the brioche down gently to ensure it is completely covered in the chocolate mixture. Set aside for 30 minutes to soak.
  • Step 5 Place the dish in a roasting pan. Add enough boiling water to the pan to reach halfway up the sides of the dish. Bake for 50-55 minutes or until just set. Remove dish from pan. Set aside for 10 minutes to cool.
  • Step 6 Swirl extra Nutella through the double cream. Scatter the hazelnuts and Ferrero Rocher chocolates over the pudding. Dust with icing sugar. Serve with Nutella cream.