Steam Combi Recipe: Espresso Chocolate Bread and Butter Puddings

This is extremely decadent . You wont need a large serving but the addition of the espresso syrup takes it to another level.

METHOD

1. Set your oven to Steam + Hot Air – 50% Humidity
2. Preheat to 180C
3. Make syrup – heat coffee and sugar in pan and simmer for about 6 minutes or until mixture turns slightly viscous. Allow to cool.
4. Grease 4 x 1C capacity ramekins. Cut bread into circles to fit inside ramekins.
5. In a bowl, mix espresso, eggs, milk, sugar and vanilla till combined and sugar is dissolved.
6. Butter the circles of bread and place buttered side down in ramekins and sprinkle with some of the chocolate. Repeat with more circles of bread and chocolate, until each ramekin is two-thirds full.
7. Pour 1/4 of the liquid mixture into each ramekin and leave to soak for at least 30 minutes. Sprinkle with raw sugar.
8. Bake puddings at 180C for 30 minutes. They will rise quite dramatically but sink a little when removed from oven.
9. To serve, top with a drizzle of espresso syrup and add a scoop of vanilla ice cream or whipped cream.