Blueberry and white chocolate puddings served with a warm white chocolate ‘n blueberry coulis

Blueberry and white chocolate puddings served with a warm white chocolate ‘n blueberry coulis

These scrumptious little puddings are bursting with flavour. Thankfully, these delicious morsels can be made in a silicone muffin tray which creates the perfect portion for individual serves, keeps our dessert looking elegant to impress our guests, as well as making cleaning easy!

I recommend placing your silicone muffin tray (12 hole) onto a baking sheet. This makes it much easier to handle.

Slightly stale bread works well as it soaks up a little more of the liquid.

Made from start to finish in 25minutes, this elegant pudding is a sure crowd pleaser. The only variable to be mindful of in the recipe is the size and volume of your muffin pan as you may need to add or reduce some bread.

blueberry and white chocolate pudding

Pudding

12Tb blueberry jam

½ cup blueberries (frozen is suitable)

½ cup white chocolate melts

4 eggs

300ml thickened cream

16 slices white bread

80-120grams butter

1tb castor sugar

¼  tsp vanilla bean paste

Sauce

1 cup blueberries (frozen is suitable)

½ cup blueberry jam

½ cup white chocolate melts

  1. Preheat combination steam oven to quarter steam and heat/25% steam 160C.
  2. Remove crusts from bread, lightly press down, spread one side with butter, spread jam on the other side.
  3. Cut bread into quarters and arrange bread with the butter side touching the silicone pan, blueberry side facing inwards so that there are no gaps. Gently press the bread together.
  4. Place 1tsp of blueberries and 1tsp of white chocolate melts into each muffin tin.
  5. Using remaining bread, place jam side down in the centre of the pudding to create a ‘lid’.
  6. Mix eggs, cream, vanilla and sugar together, pour over each pudding and allow the liquid to absorb into the pudding for 1-2minutes. Top up each muffin cup if you have space and left over liquid.
  7. Place into oven and bake for 12-15minutes.

While the puddings are baking prepare the sauce

  1. Place blueberries and jam into a small saucepan with 1 ½ cups of water. Place onto a medium heat and bring to a gentle simmer and allow to reduce and thicken.
  2. Place white chocolate melts in right before serving and stir to dissolve.

To serve

Invert puddings. The lid side should be touching the plate.

Drizzle with sauce.

Serve with whipped cream or ice cream if desired

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