Chocolate & hazelnut bread & butter pudding (in the Cook's Essentials pressure cooker)

 

For the 4 litre cooker:

2 individual chocolate brioches

2tbsp apricot or blackcurrant preserve

1tbsp finely-chopped toasted hazelnuts

2 eggs                               

300ml (½ pt) milk

1tsp vanilla extract

2tbsp caster sugar

 

4 ramekins or a 600ml (1 pt) pudding basin

 

For the 2.5 litre cooker:

2 individual chocolate brioches

2tbsp apricot or blackcurrant preserve

1tbsp finely-chopped toasted hazelnuts

2 eggs                               

300ml (½ pt) milk

1tsp vanilla extract

2tbsp caster sugar

 

600ml (1 pt) pudding basin

How to make it...

 

Split the brioche and spread with apricot or blackcurrant preserve, tear into chunks and pack into the greased ramekins or the pudding basin, sprinkling with hazelnuts.  Beat eggs with milk, vanilla extract and sugar.  Pour into ramekins or basin then allow to stand for 15 minutes so the brioche soaks up the egg mixture.

 

Cover each ramekin or the basin with a pleated layer of baking paper and foil and secure with an elastic band.  Place the ramekins on the steamer disc in the 4 litre pressure cooker or place a pastry cutter in the base of the 2.5 litre pressure cooker and stand the basin on this.  Add ½ pt water to pressure cooker.

 

Close pressure cooker, close valve and cook on ‘Steam’ for 13 mins (4 ramekins in 4 litre cooker) or 20 mins (pudding basin in 2.5 litre cooker).  Reduce pressure gradually then serve warm.

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