Choc Chip and Ginger Bread Pudding
found in Desserts - Winter Warmers
 | 8 SPs |  | Vegetarian |  | Nut Free |
Prep: 10 minutes
Cook: 1 hour
Difficulty:
Moderate
Chocolate chip cookies take on a decadent flair when dark chocolate chips and crystallized ginger are added.
Ingredients
- 75g low-fat spread
- 2 eggs
- 500ml skimmed milk
- 1 tsp vanilla extract
- 110g brown sugar
- 3 stem ginger (pieces), finely chopped
- 75g dark chocolate chips
- 400g white bread, crusts left on, cut into cubes
- 1 tsp ground ginger
Directions
1
Preheat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Line the base and sides of a square cake tin with baking paper.
2
Melt the spread in a small pan over a medium heat. Whisk together the eggs, milk and vanilla extract in a bowl. Stir in the melted spread, sugar and the stem ginger, along with half the chocolate chips.
3
Scatter the bread in the prepared tin and pour over the milk mixture, pressing the bread down gently with the back of a spoon. Set aside for 10 minutes to soak.
4
Combine the reserved sugar and ground ginger in a bowl and sprinkle evenly over the pudding along with the remaining chocolate chips. Cover with kitchen foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes or until golden brown. Cool in the tin and then cut into squares to serve.
Maple Crunch Ice Cream
Clotted Cream and Ginger Ice Cream
Vanilla Ice Cream
Quick Banana Ice Cream