Use only the best sourdough bread you can get your hands on when making this pudding – it’s better for you and makes all the difference to the flavour.
The chocolate sauce is quite decadent and you can skip it if you want to cut out extra sugar. Alternatively, you might like to make only the chocolate sauce – it’s the absolute ultimate for dipping strawberries or drizzling over homemade ice cream.
150 g frozen pitted cherries
300 g sourdough bread, cut into thin slices (approx. 5 mm thickness)
20–40 g butter, softened
60 g pure maple syrup
150 g pouring cream
700 g milk
1 tbsp raw cacao powder (see Tips)
2 tsp natural vanilla extract
120 g butter
150 g double cream (or pouring cream – see Tips)
100 g coconut sugar (see Tips)
¼–½ tsp salt
30 g raw cacao powder (see Tips)
pouring cream, to serve (optional)
1. Preheat oven to 160°C fan. Set aside a deep-sided baking dish (32 × 23 × 6 cm).
2. Lightly spread each slice of sourdough with butter. Arrange slices overlapping in
baking dish. Scatter over the cherries.
3. In a large bowl, whisk or mix together eggs, syrup, cream, milk, cacao powder and vanilla until well combined. Pour over bread, ensuring all slices are coated. Set aside to soak for 30 minutes.
4. Place baking dish onto a large baking tray (30 × 40 cm) and bake for 45 minutes or until golden and set. Prepare chocolate sauce while cooking.
1. Place all chocolate sauce ingredients into a saucepan and cook over medium-high heat, stirring, until thickened to desired consistency. Transfer into a jug and set aside until ready to serve (sauce will thicken further upon cooling slightly).
2. Remove pudding from oven and allow to cool for 5–10 minutes. Drizzle with Chocolate sauce and serve with cream (optional).
- You can replace the double cream with pouring cream in this recipe.
- If you don’t have raw cacao powder on hand, you can use regular cocoa powder in this recipe instead.
- You can replace the coconut sugar with Rapadura sugar or brown sugar in this recipe.
Thermomix version available in Wholefood Child.