Choca Challah Pudding for Shabbos - Guest Blog

SAUJS is not all about serious stuff. In todays guest blog we bring you a recipe from Tracy and Georgie of www.thejewishprincess.com. They are the top Kosher, Cooking, Kugels in the UK. This is one of their favorite and funkiest recipes. Enjoy and good Shabbos.

Unsalted butter, for greasing
8 Slices of large challah 1.5cm thick (one day old)
200g dark chocolate (the 70% cocoa type)
200ml double cream
300ml skimmed milk
115g unsalted butter
150g caster sugar
4 medium eggs
for decoration

icing sugar
Butter a medium ovenproof dish (I always use an oval one that's 35cm x 24cm x 6cm)

Remove the crusts the challah. If the slices are very large, cut them in half.

Place the chocolate, cream, milk, butter and sugar into a double saucepan (bain-marie) over a low heat, stirring all the time, until the mixture is melted and smooth. If you haven't got a double saucepan, then just use a saucepan of boiling water with a heatproof bowl over it and put the ingredients in the bowl.

Remove the bowl from the heat and leave it to cool.

Beat the eggs and stir them slowly into the chocolate mixture.

Pour half the sauce into teh bottom of the ovenproof dish.

Place the sliced challah into the liquid, pressing down with the back of a tablespoon to allow the bread to begin to saturate.

Pour the remaining liquid n top and press down again to allow the sauce to saturate the bread and completely cover the challah.

Cover the dish and leave to cool, then refrigerate it for a minimum of two hours.

Preheat the oven to 180ºC/350ºF/gas mark 4.

Bake in a bain-marie (I do this by putting the dish in a roasting pan and filling it with water until it reaches halfway up the outside of the dis) in the preheated oven for about 20 minutes.

Dust with icing sugar to decorate and serve warm.

A fantastic way of using leftover challah – and a wonderfully chocolicious dessert. If you would like to see more just go onto the to their website or subscribe to their newsletter.