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the proof of the pudding

January 8, 2011

They opened a new Tesco store in a neighbouring village just before Christmas. I was against its being built, and I’m concerned about the impact that its opening will have upon the local shops, but I find its lure very hard to resist round about the time that they start marking down the prices of baked goods. Today I held out against the monster doughnuts, but then the temptation of the pains au chocolat (down to 38p from £1.50 for a pack of 2), was just too great. They’re really not fabulous for breakfast when they’re a bit old, but I had a plan for a version of bread and butter pudding. It first took shape as a plan for croissant and butter pudding, but they weren’t reducing them when I was there! So, the final pudding, to serve six people:

6 pains au chocolat – chopped into sixteenths; a handful or so of frozen raspberries; 3 large eggs; 425 ml milk; a dash of amaretto

Mix the raspberries with the pains au chocolat and put them in an ovenproof dish. Beat the eggs and milk, and add the amaretto. Leave to soak for a couple of hours, then put in an oven heated to 180 deg C and cool for about 40 minutes, or until the egg custard is set. Delicious  8o)

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