| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ready, Steady, Cook |
1 |
servings |
INGREDIENTS
| 150 |
g |
Blueberry loaf |
| 25 |
g |
Raisins |
| 200 |
ml |
Milk |
| 150 |
ml |
Double cream |
| 4 |
oz |
Plain Chocolate |
| 3 |
|
Egg yolks |
| 4 |
oz |
Sugar |
| 15 |
ml |
Brandy |
INSTRUCTIONS
1 Slice the loaf, cut into triangles, arrange in a shallow ovenproof
dish and sprinkle over the raisins. Gently heat the milk and cream in
a small pan. Chop the chocolate and put in a large bowl. As it comes
to the boil, pour over the chocolate and stir until it melts.
2 Whisk the yolks and sugar together until light and fluffy, pour on
the chocolate milk and stir until combined. Stir in the brandy, pour
over the cake and bake in the oven for 10-12 minutes.
Converted by MC_Buster.
NOTES : Chef - Jeanne Rankin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.
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