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Big Book of Chocolate
by Jennifer Donovan
Preparation Time 20 minutes plus 30 minutes' standing
Cooking Time 35 to 40 minutes


• 2 tbsp. butter, softened, plus extra for greasing
• 1 small brioche loaf, cut into 8 slices
• 1/2 cup soft dried figs, sliced
• 3 1/2 oz. bittersweet chocolate, grated
• 4 eggs
• 1/2 cup plus 2 tsp. sugar
• 1 cup plus 2 tbsp. milk
• 1 cup plus 2 tbsp. heavy cream
• 1 tsp. vanilla extract

Preheat the oven to 300°F. Grease a 1 1/2-quart baking dish with butter.

2. Butter the brioche slices on one side and cut in half diagonally. Arrange half the slices in the bottom of the prepared dish. Scatter the figs and chocolate over, then top with the remaining brioche slices. Beat the remaining ingredients together, using a hand whisk, and pour the resulting batter through a sieve over the top of the brioche slices. Let stand 30 minutes.

3. Place the ovenproof dish in a bain marie and bake in the warm oven 35 to 40 minutes, or until the pudding is just firm around the edges but still slightly wobbly in the middle. Remove from the oven and serve immediately.


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