Pains au chocolat pudding

Pains au chocolat pudding

Why limit yourself to a normal bread and butter pudding when you can cross the boundaries and experiment? This is the perfect dessert for a cosy night in after a stressful week or for a meal with some friends who share your love for an intense, indulgent and awarding chocolate pudding.

Recipe freely adapted from the Bread & butter chocolate pudding in the Gu Chocolate Cookbook (Collins).


4 pains au chocolat

75ml milk

150g dark chocolate (70% cocoa solids or more), chopped

300ml double cream

100g caster sugar

2 large eggs


  1. Mix the milk and the cream in a medium saucepan and bring to the boil on a medium heat. Once it has reached the boiling point, take off the heat and drop in the chocolate morsels. Leave for a couple of minutes.
  2. Using a spoon or a whisk, mix the cream with the chocolate so as to obtain a dark, glossy and silky liquid. Leave to cool for a good 5-10 minutes.
  3. Cut the pains au chocolat across the middle so as to obtain three slices out of each. Pile them in a single layer in an ovenproof dish.
  4. In a jug, mix the two eggs with the sugar.
  5. Once the dark chocolate mixture has cooled off a bit, whisk in the eggs and the sugar and mix thoroughly to combine.
  6. Preheat the oven to 160 degrees Celsius (140 for fan ovens).
  7. Pour the chocolate custard over the pains au chocolat slowly, so as to allow the pastry cases to absorb some of it.
  8. Put in the oven for 35-40 minutes, until the top is well set.


  • To personalise the pudding even more, you can add sultanas, raisins or orange zest to the custard.
  • If you’re really keen, try adding some white chocolate chips for extra indulgence.
  • I bake my pudding until set and not gooey. If you prefer a bit of softness in the middle, take your pudding out of the oven 10 minutes earlier than indicated.
  • As in the case of bread and butter puddings, using stale (not mouldy, please) pains au chocolat will result in a tastier pudding.

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